Chanello's Pizza #26, H - 1818 Todd's Lane, Hampton, VA - Restaurant inspection findings and violations

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.



Business Info

Restaurant: Chanello's Pizza #26
Address: H - 1818 Todd's Lane, Hampton, Virginia
Total inspections: 26
Last inspection: Sep 10, 2009

Restaurant representatives - add corrected or new information about Chanello's Pizza #26, H - 1818 Todd's Lane, Hampton, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0070 - Hampton Certified Food Manager's certificate not posted.
  • 0380 - Critical Dented can of pineapple bits stored with undamaged food.
  • 0480 - Unlabeled food containers, see sugar (?), oil, and bags of sugar/flour (?).
  • 0610 - Box of bread stored on the floor in the walk-in cooler.
  • 0810 - The tomatoes that were diced at approximately 1 pm were at 54* around 2:30 pm on the top line of the pizza make table. The top line will not sufficiently cool product to 41* within a 4 hour time period.
  • 0820 A 2 - Critical The potentially hazardous foods are cold holding at improper temperatures on the pizza make table inserts:1.) ground beef at 44*2.) top pile of ham at 45*
  • 1060 - Cardboard box reused to store portioned flour/salt mixture.
  • 1100 - Metal banded brush used for basting.
  • 1250 - The mixer is leaking oil.
  • 1510 - Tip sensitive thermometer not provided.
  • 1530 - Quaternary ammonia test strips could not be located.
  • 1550 - Repeat The sinks are no longer sealed to the adjoining walls:1.) employee restroom (beginning to separate)2.) three compartment sink
  • 1570 - Repeat The following equipment are in poor repair:1.) rack storing chemicals corroded at dish area2.) coating eroded on racks above three-compartment sink 3.) coating eroded on brush basket above the three-compartment sink4.) pizza make table lids (two of three)5.) cabinetry below computer monitors are damaged
  • 1580 - Repeat The red cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 B - Repeat The splatter area of the mixer is not clean.
  • 1780 - Critical The in-use food utensils on the oven and prep table (cheese poker, pizza wheel, knives, etc) are not being cleaned and sanitized once every 4 hours.
  • 1800 - Repeat The non-food contact surfaces are not clean:1.) walk-in cooler door gasket2.) underside of rear prep table (by the back door) is dusty3.) top of hot water heater4.) oven drip tray5.) rack/shelf above the pizza make table6.) door gaskets of the pizza make table7.) shelf of dough table(s)8.) customer service line dusty
  • 2350 ii - The cold water line and goose neck connection of the front handsink (next to the pizza oven) is leaking.
  • 2650 - Trash can not provided in the immediate area of the handsink next to the dishroom.
  • 2890 - End caps are missing on the light tubes covering the fluorescent light.
  • 2890 - Repeat Light lens cracked near the dish area handsink--pizza box storage area.
  • 3030 - Corrected During Inspection Paper towels not provided at the dish area handsink.
  • 3080 - Light bulbs are burned out and/or missing:1.) in the walk-in cooler2.) above the handsink next to the pizza oven3.) inside the make table
  • 3080 - Repeat Lighting not provided at the pizza oven hood.
  • 3170 - Repeat The physical structures are in poor repair:1.) intake/return covers stained/corroded2.) multiple floor tiles are cracked/damaged3.) multiple ceiling tiles are damaged and/or stained4.) several ceiling tiles are missing/out of place5.) ceiling grid system beginning to corrode in several areas6.) multiple holes in the walls in several areas7.) cove molding loose by and behind rear prep table8.) platform tile cracked (see left corner)9.) lower wall in employee restroom damaged10.) gap exists in wall around drain line right of the oven11.) gap exists ceiling-wall juncture behind oven12.) vent cover missing at pizza prep table
  • 3180 - Repeat The physical structures are not clean:1.) vent hood dusty2.) wall behind the oven 3.) pizza vent duct heavily dusty4.) floor below dough prep table dusty
  • 3220 - Mop not hung up to air dry.
  • 3240 - Handsink basin next to the pizza oven is not clean and area around faucet fixture is mildewed.
September 10, 2009Routine323Details / Comments
  • 0060 - Critical Repeat facility does not have a city of hampton food manager nor is there to be observed a certification of having passed an approved food managers course by employee of this location
  • 0450 C - Repeat souffle cups used to dispense oil and granulated garlic
  • 0820 A 2 - Critical salami / wings and turkey in the walk in ref, were between 43 - 44
  • 0830 - Corrected During Inspection Critical salami in the walk in ref , is not idenfied with a date the pack was opened / the date the product is to be used by
  • 1450 - walk in ref, holding 43 .. Product within 43 - 44
  • 1550 - Repeat the caulk at the 3 compartment sink is split and mildewed
  • 1570 - Repeat shelving over the mixer and shelving over the 3 compartment sink the surfaces are worn / peeling the laminate surface of the computer monitoring space at the customer service line is worn / pitted
  • 1770 B - Repeat mixer dirty
  • 1800 - Repeat the interior cabinetry under the handsink by the pizza oven is dirty the pizza oven tracks are very dirty / encrusted the drip tray of the pizza oven is modestly dirty the shelving over the pizza prep table ( at the order monitor and keyboard ) is dirty the gaskets of the prep ref, are dirty the shelf by the dough station ( corner ) is dirty the top f the cutting station / island is dirty the under side of the dough table ( to left of the pizza prep ref, ) is dirty
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 2830 - Repeat wall cove molding strip is missing restroom wall
  • 2890 - light lenses cracked ceiling area near handsink -dry good shelving
  • 2930 - the rear door is behind held open
  • 3100 - Corrected During Inspection employee personal coat hung on dry good storage shelving
  • 3170 - Repeat the floor tile is cracked in the area from the pizza oven to the rear door floor tiles cracked in the employee restroom and in the mop curb room wall surface damaged in the employee restroomtoilet tank lid corner damaged in the employee restroom palate tile edge damaged at the mixer plateform ceiling tiles moisture damaged / stained
  • 3180 - Repeat wall surface stained / dirty multiple locations wall behind the pizza oven hood and the exterior of the hood at the wall are dirty
  • 3200 - Repeat vent hood and the duct of the vent hood over the pizza oven are dirty / encrusted air returns along the walk in ref, / mixer area are dirty
May 11, 2009Routine314Details / Comments
  • 0060 - Critical Repeat facility does not have a City of Hampton food manager certificate
  • 0450 C - Repeat non handled scoops ( souffle cups ) observed in use for dispensing oil at the dough prep / portioning table doing the back stroke / swimming in the oil
  • 0550 - handles of both flour / dough base scoops were laying on the contents
  • 0840 - Critical opened container of salami in the walk in ref, with date on the container of 12 -8 container of portioned feta cheese with date on the container of 11- 3
  • 1100 - Repeat strainer mesh is damaged serrated blade knife handle is missing
  • 1550 - Repeat handsink by the 3 compartment sink is not well sealed with wall
  • 1570 - Repeat handsink by the pizza oven the lower level of the cabinetry interior is moisture rotted the counter material under the computer monitors at the customer service line is damaged / pitted / worn / gougedthe surface of the wall mounted metal rack ( over dough mixer / over 3 compartment sink and in mop sink room ) as well as the chemical storage rack is chipped/ peeling worn
  • 1580 - cutting board surface is scarred / scored
  • 1770 B - Repeat mixer dirty ( spindle and between the spindle plate and frame of the mixer and the nut over the mixer bowl )
  • 1800 - Repeat the following surfaces are not clean :-the frame / arms of the dough mixer -the dough scales bases / exterior -the shelving ( over the dough mixer / in the mop curb room / over the 3 compartment sink , the chemical storage racks and of the pizza prep ref, left to the dough docking area ) -the drip trays of the pizza oven-the gaskets of the pizza prep ref.-pizza oven vent hood lower level of the dough prep / portioning table
  • 2000 C - Repeat foil bases and plastic lids for same area improperly stored / dispensed on the storage racks
  • 2830 - Repeat floor - wall joint is in poor repair ===base cove molding removed ---in the employee restroom and at the wall to the left of the door way into the hot water heater room
  • 3080 - lack of lighting in the pizza oven vent hood
  • 3170 - Repeat floor tiles cracked throughout the area from the pizza oven to the rear door - ( to include restrooms and hot water heater room ) -with some sections of cracked tile missing creating holes ceiling tiles damaged / water stained throughout wall board molding strip ( strip to join/ seal panels ) damaged at dough table just right of the plastic wrap box
  • 3180 - Repeat wall dirty lower half of wall to floor behind the dough prep ; / portioning table wall dirty behind the pizza oven light lenses dirty rear half of the facility to include restroom and hot water heater room floor dirty around the hot water heater vent housing in the employee restroom dirty
  • 3200 - Repeat Intake and exhaust air ducts are not being cleaned in the back half of the facility and in the employee restroom
December 16, 2008Routine214Details / Comments
  • 0060 - Critical Repeat facility does not have a certified food manager
  • 0380 - Corrected During Inspection Critical dented can of olives present on the dry good shelving racks ( dented on side seam )
  • 0450 C - Repeat use of a souffle cup to dispense oil at the rear dough prep table
  • 0610 - Repeat bagged onions on floor walk in ref,
  • 1250 - Grease or oil from the mixer is leaking onto the food contact surface.
  • 1550 - Repeat handsink by the 3 compartment sink not well sealed with wall 3 compartment sink is not well sealed with wall sealant around the front handsink basin./ cabinetry is not in good repair
  • 1570 - Repeat shelving over the 3 compartment sink scarred and worn shelving over the mixer is scarred and worn chemical storage palate metal surface under the 3 compartment sink is scarred and worn cabinetry under / around the front handsink is moisture damaged / deteriorated
  • 1770 B - Repeat mixer dirty container of misc. equipment is dirty
  • 1800 - Repeat the following surfaces are not clean :the gaskets of the pizza make table the shelving over the dough corner and pizza make tablethe drip trays of the pizza oven the shelving over the 3 compartment sink the dry good shelving / racking scale base
  • 2000 C - foil circles stored incorrectly
  • 2350 ii - front handsink ( one by the pizza oven / pizza make table ) is leaking
  • 2830 - Repeat base cove molding missing wall in restroom
  • 2890 - Repeat light tube over the front handsink - pizza make table is not shielded
  • 3030 - Corrected During Inspection Repeat paper toweling out at the front handsink
  • 3080 - Repeat lights out ( 2 of 3 ) in the walk in ref, light out in the mop curb / hot water heater room
  • 3170 - Repeat ceiling tiles ( mulitple ones throughout ) are moisture stained ceiling tiles over the front handsink - pizza make table are damaged ceiling tiles at the back edge of the pizza oven hood ( sections ) are missing floor tile cracked throughtout ( at rear door / in mop closet room / hall way off mop closet room / in restroom / corridor by dry good shelving floor tiles dough mixer platform edge are damaged small holes in wall where wall mounted shelving / items removed or relocated from the rear exit door to the PEPSI upright ref,
  • 3180 - Repeat wall dirty behind pizza oven
  • 3200 - Repeat Vent duct in the hood system is not being maintained in a clean condition.
  • 3200 - Repeat Intake and exhaust air ducts are not being cleaned
  • 3330 - Critical Repeat spray cleaner not labeled as to contents
  • 3340 - Corrected During Inspection Critical degreaser spray bottle left over clean equipment shelving outside of walk in ref,
August 12, 2008Routine416Details / Comments
  • 0050 - Critical facility does not have a certified food manager
  • 0260 - Critical Repeat tomatoes have spoilage on them ( sliced ) pineapple on the topline of the prep ref, has spoilage on the liquid
  • 0450 C - Repeat souffle cup used to dispense oil in small working volume container
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0610 - bagged onions on the floor of the walkin ref,
  • 0820 A 2 - Corrected During Inspection Critical meats on the topline of the prep ref, and in the interor of same were 52 - 55 degrees
  • 0830 - Critical portions of philly steak and opened ham not date labeled in the walk in ref, chicken slices not date labeled in the walk in and in the prep ref, with date frozen product defrosted sliced tomatoes not date labeled in the upright ref,
  • 1040 - wood handled spatulas in use
  • 1100 - strainer mesh is fraying
  • 1550 - Repeat handsink by the 3 compartment sink is not well sealed with wall 3 compartment sink - wall joint is not well sealed
  • 1570 - Repeat shelving over the 3 compartment sink the surface is worn and corroding handsink cabinetry by the pizza oven moisture damage lower interior surface
  • 1770 B - Repeat mixer dirty
  • 1800 - Repeat the following surfaces are not clean :roller racks surfaces dirtythe wheels and lower level of the dough prep table by rear door the containers of the seasoning / spices and the bags that the spices are in the lower level dusting table ( right corner of the customer service line and left of the prep ref, ) pizza oven edges at the out end walk in ref, gasket shelving over the 3 compartment sink * under side *
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 2740 - debrs from facility outside rear door
  • 2830 - Repeat base tile and wall joint grout erroded in the walk in ref, base cove molding pulling away from wall between the dough prep table and pizza box storage
  • 2890 - light fixture over the handsink by the prep ref, is not properly shielded
  • 3080 - Repeat lighting insufficent at the walk in ref.
  • 3170 - Repeat ceiling tiles stained / moisture damaged in various locations ceiling tiles not in place in the restroom and at the edge of the vent hood by the light fixture over handsink floor tiles cracked in multiple areas of the facility floor tiles on mixer palate at the edge are damaged holes in mulitple walls were wall mounted equipment has been removed or relocated wall board connecting strip damaged between dough table and box storage
  • 3180 - Repeat floors dirty throughout wall at vent hood and vent duct over oven are dirty
April 14, 2008Routine--Details / Comments
  • 0060 - Critical facility does not have a certified food manager
  • 0220 - Corrected During Inspection Critical Repeat observed employee chewing gum
  • 0450 C - use of a souffle cup to dispense the crumb topping for dessert pizza
  • 0480 - Repeat the container of the sugar - salt is not labeled
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0690 - crumb topping container was not covered
  • 0840 - Corrected During Inspection Critical ready to eat products are not labeled
  • 1550 - sealant around the basin of the handsink by the prep ref, and oven is peeling / loosened
  • 1570 - cabinetry . / surface under the monitors is damaged ( press wood surface and laminate deteriorted ) cabinetry surface of the prep ref, handsink is damaged ( moisture damaged ) the shelving over the 3 compartment sink is worn and surface deteriroated
  • 1800 - Repeat top of cutting island where the boxes are located is very dustythe lower shelving under the computer monitors and the flour / dough corner are dusty the white plastic coated shelving where the bread is located over the prep ref, is dirty / dusty the scale base and face are dirty the trays at the rear prep table with items ( oil ./ sugar - salt container ) are dirty gasket of the prep ref, are dirty / stained
  • 2650 - There is no refuse container at the area immediately adjacent to the hand sink. by the 3 compartment sink
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory at the prep ref, / oven
  • 3080 - Repeat lighting out in the walk in ref,
  • 3100 - Corrected During Inspection coats hung from the storage racks
  • 3170 - Repeat small holes in walls throughtout the facility ceiling tile damaged / peeling in the food service area and in the restroom ceiling tiles moisture damaged in various areas floor tiles cracked in multiple areas throughout the facility
  • 3180 - Repeat floors very dirty --especially at the rear of the facility .. ceiling tiles and opening over the pizza oven are dirty wall behind the pizza oven in dirty
  • 3200 - Intake and exhaust air ducts are not being cleaned
  • 3220 - Mops not hung up to air dry.
  • 3330 - Corrected During Inspection Critical Repeat spray cleaner not labeled
December 28, 2007Routine415Details / Comments
  • 0220 - Critical personal beverage located on storage shelf gum chewing in a food production area
  • 0260 - Corrected During Inspection Critical spoilage observed in the jalepeno peppers on the topline / rail of the pizza prep ref,
  • 0480 - Repeat label dry good cleaners as to contents
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - bag of flour on floor
  • 0820 - Critical upper portions of product on the topline / rail on the pizza prep ref. ( pepperoni - ham and chicken ) were 46 - 48 . Lower portions of the same product were 42 - 45
  • 1700 - Corrected During Inspection Critical mixer bowl washed and rinsed at the time of the inspection
  • 1770 B - Repeat the mixer bowl was dirty
  • 1800 - Repeat the following surfaces are not clean : dry good rack surfaces the white shelving over the pizza prep ref, and dough stations ( these are so encrusted it may be best to just replace them rather ) the pizza oven track drip trays the vent hood is dirty / dusty the container for the metal pizza pans is dirty the shelving over the cutting table ( with boxes )
  • 2000 - Corrected During Inspection foil circular pans and their lids are not stored properly
  • 2830 - the base tile molding in the walk in ref, is seperating from the wall
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the handsink by the oven
  • 3080 - lighting insufficent in the walk in ref, lack of lighting under the pizza oven vent hood
  • 3170 - Repeat the floor tile in multiple areas have slight cracking holes in the wall panels in multiple areas where wall mounted equipment has been relocated / removed ceiling tiles / panels are missing or are stained or damaged rear exit door does not seal well with frame the front order counter has a hole in it front area floors are dented and pitted
  • 3180 - Repeat the wall of the pizza oven is dirty
  • 3340 - Corrected During Inspection Critical Repeat spray cleaner hung at bread storage rack adjacent to the pizza prep ref,
August 28, 2007Routine--Details / Comments
  • 0480 - Sugar/salt container not labeled
  • 1570 - Repeat Cabinetry interior cookline handsink moisture damaged
  • 1570 - Repeat Shelving over 3 compartment sink surface worn/scarred
  • 1580 - Cutting board at 3 compartment sink scarred and worn
  • 1800 - Repeat Shelving at dough corner in corners dirty
  • 1800 - Shelving unit over mixer station dirty
  • 1800 - Shelving over 3 compartment sink dirty
  • 2890 - Repeat Light lenses cracked
  • 3030 - Repeat Paper towels out cookline handsink
  • 3170 - Repeat Multiple ceiling tiles damaged or missing
  • 3170 - Repeat Multiple floor tiles cracked (small hairline)
  • 3170 - Repeat Small holes wall from dough station to coke upright refrigerator
  • 3180 - Wall dirty behind vent hood
  • 3200 - Vent hood dirty
  • 3330 - Critical Windex bottle not labeled
April 30, 2007Routine19Details / Comments
  • 0450 C - Repeat use of souffle cup to dispense oil at the dough prep table
  • 0840 - Corrected During Inspection Critical Repeat salami not labeled in the interior of the prep ref,
  • 1190 - Repeat thermometer not present at the COKE upright ref, with the sliced tomatoes
  • 1770 B - Repeat mixer dirty ( upper spindle )
  • 1800 - Repeat the following surfaces are not clean : corner of the dough table ( in the back ) lower portion of scale at the dough table pizza oven tracks and drip trays prep ref, gaskets vent hood dirty and oven vent stack all levels of the shelving over the cutting table
  • 1920 - aprons dirty
  • 2000 - pizza boxes ( unformed and in plastic wrap ) on floor
  • 2790 - single ceiling tile near the mixer is not washable in nature
  • 2890 - Repeat 2 light fixture lenses cracked in the food service area
  • 3030 - Corrected During Inspection Repeat paper towels not at the handsinks
  • 3100 - personal coats hung from dry good storage racks
  • 3170 - Repeat multiple ceiling tiles moisture damaged floor tiles cracked in various locations ( but still intact ) ceiling tiles missing at back wall holes ( small ) in walls where shelving has been relocated from the dought table to the box / 2 liter storage area
  • 3180 - Repeat floors dirty at the mixer palate / employee restroom and mop curb /hot water heater rooms wall dirty ( though not as bad as previous inspections ) next to pizza oven
  • 3340 - Corrected During Inspection Critical Repeat spray cleaner on rack shelving with clean trays outside the walk in ref,
February 02, 2007Routine212Details / Comments
  • 0450 C - Repeat use of a souffle cup for the oil container
  • 0840 - Corrected During Inspection Critical salami not labeled in the walk in ref,
  • 1190 - Repeat thermometer lacking at the door of the COKE ref,
  • 1570 - the front handsink counter lower interior level is rotted the shelving over the 3 compartment sink is scarred / abrased
  • 1770 B - Repeat can opener dirty mixer dirty
  • 1800 - Repeat the following areas are not clean :vent hood pizza oven the bread shelving over the pizza prep ref.the gaskets of the pizza prep ref, ( dirty ./ stained ) the drip tray / level of the pizza oven tracks the upper shelving of the cutting station the corner of the dough station at the front the scale bases
  • 2890 - Repeat light lenses cracked
  • 3030 - Repeat paper toweling not present at either handsink ( food service )
  • 3080 - Repeat interior of pizza prep ref, is not operational ;light fixture out at hte 2 liter area
  • 3170 - Repeat ceiling tiles water damaged various locationsfloor tiles cracked multiple locations in the food service areas holes in wallboard from the dough prep table to the 2 liter bottle storage location floor tiles damaged mixer / dough palate
  • 3180 - Repeat floor tiles dirty mixer palate light lenses dirty at cutting station wall dirty pizza oven wall
  • 3340 - Corrected During Inspection Critical spray cleaner hung at bread rack
November 06, 2006Routine210Details / Comments
  • 0690 - flour bag open
  • 0830 - Corrected During Inspection Critical Repeat salami bundles not date labeled individually or the container they are in labeled
  • 1190 - thermometer lacking at the door of the 2 door upright ref.
  • 1570 - the scrub pads for scouring pans are dirty / surface worn
  • 1580 - cutting board at the 3 compartment sink is stained and scoured
  • 1770 B - Repeat mixer dirty at the spindle ./food contact surfaces can opener
  • 1800 - Repeat the following area / items are not clean :the shelving ( underside ) over the 3 compartment sik the shelving over the prep ref, ---especially toward the handsinkmixer frame shelving under customer service counter at the dough station prep ref, gaskets and interior of door frame pizza oven tracks shelves in the mop curb room dusty
  • 2890 - Repeat light lens at the dough mixer area is cracked
  • 3080 - Repeat Less than 20 foot candles of light was noted in the in the pizza prep ref, unit
  • 3170 - Repeat small holes in wall under box racks ceiling tile water stained at the mixer - handsink ///ceiling tile in the restroom torn floor tiles throughout the facility are cracking
  • 3180 - Repeat wall behind the pizza oven in dirty floor and wall at the rear most prep ( dough portioning ) table dirty palate with the mixer is dirty floor at the customer service line to the pizza prep ref,
  • 3200 - Repeat air return grid at the edge of the vent hood by the handsink is dirty
August 09, 2006Routine111Details / Comments
  • 0380 - Corrected During Inspection Critical container of green olives shows staining on the exterior and at the label where the container has leaked
  • 0450 C - Repeat use of plastic container as a scoop / dispenser for oil
  • 0820 - Critical salami topline of pizza prep ref, is 54 meatballs at the pizza prep ref, is 51
  • 0830 - Corrected During Inspection Critical Repeat 4 bundles of salami in the walk in were not labeled with a use by date
  • 1570 - Repeat shelving over the 3 compartment sink is scarred and needs replacement or resurfacing
  • 1770 B - Repeat container over the 3 compartment sink with misc, equipment is dirty mixer is dirty
  • 1800 - Repeat the following surfaces are not clean :bread storage racks over the prep ref, toward the handsink the canned good . / dry good shelving the exterior of the scales the exterior of the vent hood toward the wall the vent duct for the pizza oven the exterior of the sauce squeeze bottle lower level of the dough prep table
  • 2890 - Repeat light lens cracked at dough table / mixer palate and cutting table
  • 2930 - front door is self closing but not closing completely
  • 3030 - Repeat paper toweling not located at the prep ref, area handsink
  • 3080 - Repeat interior of the pizza prep ref, does not have/ is not wired for interior lighting
  • 3170 - Repeat holes in wall dough table to bag storage where shelving units have been relocated floor tiles mixer palate are deteriorated at edge floor tiles are cracked in various locations ceiling tile damaged in restroom ( peeling ) vent housing restroom not positioned in place ceiling tiles water / moisture damaged throughtout ceiling tiles missing / not in place over pizza oven ( vent hood ) and walk in ref,
  • 3180 - Repeat floors throughout are dirty ---especoially under equipment walls dirty under 3 compartment sink and behind vent hood
  • 3200 - Repeat air returns ( all ) dirty . / dusty especially the unit by the vent hood toward the handsink and in the restroom
May 22, 2006Routine311Details / Comments
  • 0220 - Corrected During Inspection Critical Repeat personal beverage located improperly
  • 0450 C - Repeat use of a souffle cup as a scoop for the oil at the dough station
  • 0830 - Corrected During Inspection Critical Repeat salami not labeled with a use by date
  • 1570 - Repeat the shelving over the 3 compartment sink is chipped and scarred / rusting plastic container for crumbs at the floor by the pizza oven is cracked
  • 1770 B - Repeat can opener dirty mixer dirty pizza paddle at upper curved portion of unit is dirty
  • 1800 - Repeat the following surfaces are not clean :the vent hood the gaskets of the prep ref, unit exterior of the sugar container the shelving over the 3 compartment sink interior of the prep ref, has minimal debris in bottom
  • 2000 - boxed / wrapped napkins on floor
  • 2190 - flow of hot water at restroom is a mere trickle
  • 2580 - leak ceiling in restoroom at water line flow gauge / meter
  • 2650 - Repeat There is no refuse container at the area immediately adjacent to the 3 compartment sink hand sink.
  • 2890 - light lens over the cutting station is cracked
  • 3080 - Repeat interior of pizza prep ref, lacks interior lighting ---
  • 3170 - Repeat floor tile cracked / chipped throughout facility toilet tank restroom damaged wall section of restroom by toilet is damaged ceiling tile damaged ( peeling ) restrooom and ceiling tiles thoughout food service area are water stained air return vent housing is not secured to ceiling in resroomholes in wall board wall of dough table to COKE upright ref,
  • 3180 - Repeat wall behind the vent hood / pizza oven is dusty water line at the pizza oven is dirty
  • 3200 - Repeat the vent gril by the vent hood is dusty
February 27, 2006Routine213Details / Comments
  • 0450 C - Repeat non handled scoop ( plastic souffle cup _ in the container of oil as a scoop
  • 0830 - Corrected During Inspection Critical Repeat open container of salami in the walk in ref. not labeled with a use by date
  • 1100 - Repeat strainer mesh is seperating
  • 1320 - thermometer not available at the door of the pizza prep ref,
  • 1570 - Repeat duct tape on the dough prep table leg surface of shelves over the 3 compartment sink and dough mixer are worn
  • 3030 - Corrected During Inspection Repeat paper toweling lacking at the cookline/ prep handsink
  • 3080 - Repeat interior lighting of prep ref, unit is not operational
  • 3170 - Repeat floor tiles various mulitple areas cracked ceiling tiles stained / dirty small holes in walls thoughtout where shelving has been recently relocated plate under mixer is not secure to palate floor tile dough mixer palate are chipped and damaged floor tiles at the mop curb are damaged air vent housing not in place in the restroom
  • 3180 - Repeat light lens mop room dirty
  • 3200 - Repeat air return grid dirty at the edge of the pizza oven vent hood
November 30, 2005Routine19Details / Comments
  • 0220 - Critical Repeat personal beverage stored on food prep / cutting table top
  • 0820 - Corrected During Inspection Critical Repeat ham slices for subs topline pizza prep ref, unit right most side at 48
  • 0830 - Critical salami in plastic wrap not labeled with a use by date and discolored
  • 1570 - shelves over 3 compartment sink and the surfaces of the rolling racks are worn and rustying
  • 1770 B - Repeat mixer dirty
  • 1800 - gaskets of pizza prep ref, are dirty / mildewed pizza oven drip tray is dirty
  • 2650 - Repeat small trash cans not located at the handsinks for paper toweling disposal
  • 3030 - Corrected During Inspection paper towels not available at the handsink right of the prep ref, unit
  • 3080 - Repeat Less than 20 foot candles of light was noted in the pizza prep ref, ---light is not operational
  • 3170 - Repeat ceiling tiles water stained / moisture damaged in multiple locations ceiling tile torn in restroom floor tiles mulitple areas crackedvent housing restroom is not in position ( falling from ceiling )
  • 3180 - Repeat floors dirty throughout ---especially at the front counter / under the dry good shelves and at the corner of the pizza prep ref and pizza oven walls dirty over the pizza prep ref, at the ceiling wall dirty over the dough base bag storage palate at the ceiling wall dirty under / behind the dough /oil table by the rear door
  • 3200 - Intake and exhaust air ducts are not being cleaned ---over the handsink / pizza oven corner
August 31, 2005Routine39Details / Comments
  • 0220 - Corrected During Inspection Critical Repeat personal beverage located on food service surface
  • 0450 C - use of a non handled scoop in the oil container at the dough station
  • 0480 - Repeat container of ??? sugar ??? not labeled as to contents
  • 0820 - Critical ham and turkey slices on the topline of the prep ref, were at 48
  • 1100 - strainer mesh seperating
  • 1770 B - mixer dirty prep table at can opener mount is dirty
  • 1800 - Repeat shelves over the 3 compartment sink are dirty shelves of the COKE ref, are dirty vent hood pizza oven wall side is dirty
  • 2000 - Repeat salad base/ lids or base / lid for wings are not stored correctly
  • 2650 - trash can lacking at the handsink at the 3 compartment sink
  • 2790 - 3 ceiling tiles ---over the mixer and at the restroom door are not washable in nature
  • 3080 - Repeat pizza prep ref, lacks operational interior lighting
  • 3170 - Repeat holes in wall at box storage shelf and over the prep ref, ceiling tiles water stained several locations ceiling tile restroom torn vent return not properly installed in ceiling metal plate under mixer not sealed to platform
  • 3180 - Repeat wall dirty at pizza oven hood wall dirty over the dough base storage shelves
  • 3340 - Critical Repeat dish soap stored on lids over the 3 compartment sink
June 02, 2005Routine311Details / Comments
  • 0220 - Corrected During Inspection Critical Repeat personal beverage located on food service station
  • 0480 - Repeat dry good container not labeled as to contents ---either salt or sugar
  • 0550 - non handled scoop observed in dry good container with ??? salt or sugar ???
  • 0840 - Critical Repeat salami in plastic wrapped bundles in a plastic container with the container labeled 2- 18 -05----questioned and told for sandwiches
  • 1800 - vent hood dirty shelves of pizza box storage shelves ( wall mounted ) are dirty
  • 3080 - Repeat Less than 20 foot candles of light was noted in the pizza prep ref, light out in the walk in ref,
  • 3170 - Repeat ceiling tiles water stained vent return housing not set in ceiling properly small holes in wall under pizza box shelves plate under mixer not secured to platform
  • 3180 - Repeat floor dirty under / around pizza prep ref, and handsink floor dirty under canned good / dry good shelves floors and wall in walk in mildly dirty wall dirty behind pizza vent hoodwall dirty over pizza prep ref, wall dirty under pizza box shelves
  • 3260 - Corrected During Inspection observed coat hanging from dry good storage racks
March 08, 2005Routine27Details / Comments
  • 1800 - The following non-food contact surfaces are not clean:1. REPEAT VIOLATION: interior surface(s) of the make table2. top of pizza oven3. handsink drain line4. plastic drawer units inside walk-in storing portioned meat
  • 3220 - Mops are not hung up to air dry after use.
  • 3080 - Repeat Light bulb inside the make table is burned out.
  • 0070 - Lack of a REGISTERED Certified Food Manager.
  • 0840 - Critical Commercially packaged roast beef (make table) and ham not discarded by the manufacturer's use by date. Roast beef was supposed to be used by 11/25/2004 and ham by 12/2/04.
  • 1930 - Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.
  • 2000 - Stack of foil pans not stored inverted to prevent contamination of the food contact surface.
  • 1100 - The dust pan used for food surfaces is cracked.
  • 1100 - Repeat The old mixing bowl is not clean and the food contact surface is in poor repair.
  • 1570 - A screw is missing from the can opener blade.
  • 1510 - Repeat The person in charge could not locate the food thermometer.
  • 3200 - The ceiling vent in food prep area is not clean.
  • 3200 - The fan vent in the employee restroom is dusty.
  • 0480 - Squeeze bottle of oil not properly labeled.
  • 0480 - Cambro of bulk dry food on dough prep shelf not labeled.
  • 3340 - Critical Two chemicals stored in the food prep area next to food contact surface.
  • 3030 - Repeat Paper towels not available at the immediate area of the handsink adjacent to the make table.
  • 3170 - Repeat Several ceiling tiles have water damage.
  • 3170 - The fan cover in the employee restroom is loose/not secured to the ceiling.
  • 3170 - Repeat Holes in wall in several food prep areas.
  • 2790 - Card board pizza box used to cover floor below the handsink adjacent to the make table.
  • 3180 - The floor under the following equipment is not clean:1. make table2. dough prep table3. walk-in shelves4. mop room5. dry storage shelves6. REPEAT VIOLATION: handsink adjacent to make table
  • 3180 - The wall-handsink drain line juncture is not clean (runs behind oven).
December 08, 2004Routine215Details / Comments
  • 3210 - Critical Mop drained/wrung out inside the three-compartment sink.
  • 0220 - Critical Uncovered personal beverage stored on shelf above pizza make table.
  • 0810 - Chicken wings cooling on prep table.
  • 3300 - Mixing bowl with damaged food contact surface stored next to mixer (new bowl in use).
  • 0570 - Less than 200 ppm Quaternary Ammonia in the wiping cloth solution.
  • 0570 - Wiping cloths not stored in the quaternary ammonia sanitizing solution.
  • 1570 - Repeat The door gaskets of the pizza make table and the walk-in cooler are damaged.
  • 2890 - The fluorescent light tubes adjacent to the pizza oven hood are not properly shielded.
  • 3170 - Newly replaced ceiling tile(s) has water damage.
  • 3170 - Repeat Holes in wall observed at dough screen storage.
September 09, 2004Routine26Details / Comments
  • 0820 - Critical Repeat Ham, Roast beef, and turkey on make table holding at improper temperatures.
  • 3030 - Paper towels not provided in the immediate area of the kitchen handsink.
  • 1800 - Repeat The following non-food contact surfaces are not clean:1. bottom interior of the make table2. shelves below front prep tables (dusty due to flour)3. wall-mounted slotted shelves to left of three-compartment sink4. bucket storing dough screens and pizza paddle5. pizza hood system
  • 1730 - The whisk handle is missing the end cap and is no longer considered easily cleanable.
  • 3080 - Repeat The light bulb inside the pizza make table is burned out.
  • 1550 - Repeat The kitchen handsink (adjacent to the three-compartment sink) caulk is eroding.
  • 0060 - Critical Repeat Lack of Hampton Certified Food Manager.
  • 0550 - Spatulas stored in standing water.
  • 0550 - Souffle cups used to dispense cheese and oil improperly stored in food contents.
  • 2000 - Repeat The plastic dome covers to foil pans are not inverted during storage.
  • 1100 - The food contact surface of the floor mixer bowl is in poor repair and no longer considered easily cleanable.
  • 1570 - Repeat The walk-in cooler and pizza make table door gaskets are damaged and heavily stained.
  • 1400 - Repeat The pizza make table waste collection compartment is not properly sloped to eliminate pooling water (catch bucket in place).
  • 1510 - Repeat Food thermometer not available.
  • 2920 - Repeat The self-closing arm of the toilet room door is broken and the door was propped open.
  • 3170 - Repeat Several holes noted in area of dough screens and back area handsink.
  • 3170 - Repeat Floor tiles cracked/damaged in are of three-compartment sink.
  • 3170 - Repeat Several ceiling tiles damaged due to water leaks and/or tiles are ripped.
  • 3170 - Repeat One base tile molding in poor repair inside walk-in refrigerator.
  • 3170 - Repeat Toilet room door is damaged (observed hole punched in door).
  • 0260 - Critical Moldy cheese observed inside walk-in cooler. Manager states awaiting to send back.
  • 1530 - Color chart missing from the quaternary ammonia test kit.
  • 1770 B - The can opener blade is not clean.
  • 1770 B - The splatter area of the mixer has heavy build-up.
  • 3180 - The walls behind the following equipment are not clean:1. floor mixer2. left of back door3. behind pizza make table
  • 3180 - Repeat The floor below the front handsink (inside cabinet) is not clean.
August 24, 2004Routine316Details / Comments
  • 0820 - Critical Repeat Assorted deli meats (ham, turkey, roast beef) holding on top of make table are 49*-52*.
  • 3260 - Repeat Employee belongings improperly stored on cased food.
  • 3080 - Lightbulb burned out inside make table refrigerator.
  • 0060 - Critical Repeat Lack of Certified Food Manager.
  • 2000 - Repeat Aluminum foil pans and lids on shelf were observed stored with the food-contact surface facing upward.
  • 2830 - Elevated floor and wall juncture where mixer located is not sealed.
  • 1570 - Repeat The door gaskets of the make table cooler and the walk-in cooler are damaged.
  • 1320 - The thermometer hanging in the display cooler is not easily readable.
  • 1400 - Repeat The make table refrigerator waste collection compartment is not properly sloped to eliminate pooling water (evident by observing the catch bucket collecting water).
  • 1510 - The person in charge could not locate the food thermometer.
  • 2920 - Repeat Toilet room door self-closing arm is in poor repair.
  • 0480 - Unlabeled food containers (squirt/squeeze bottles).
  • 3330 - Critical Repeat Two chemical spray bottles are not properly labeled.
  • 3180 - Repeat The floor(s) under the following equipment are noted in need of cleaning:1. make table2. inside walk-in cooler3. sheet pan shelf to left of three-compartment sink4. front handsink
  • 3180 - Repeat The wall is not clean in the following areas:1. below three-compartment sink2. below front handsink (under handsink)3. wall to left of dough prep table
  • 1530 - Quaternary ammonia test strips could not be located.
  • 3350 - Critical Unnecessary poisonous or toxic materials found in the food establishmen--gasoline stored directly next to water heater..
  • 1800 - Repeat The following equipment are noted in need of cleaning due to accumulations of grime, dust, and debris:1. plastic coated wire shelves above make table2. REPEAT VIOLATION: pizza hood system3. top of pizza oven4. oven control ledges and back side of oven5. REPEAT VIOLATION: interior surfaces and ledges of pizza make table cooler6. shelf above make table and rubber lining7. wall mounted shelves to left of three-compartment sink8. cabintry to left of front prep table9. prep table shelves
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the can opener blade and blue bucket storing pizza screens and paddle.
  • 2890 - Repeat Light bulb in walk-in cooler not shielded, coated, or otherwise shatter-resistent.
  • 1550 - The following sinks are not properly sealed to adjoining wall due to deteriorating caulk:1. kitchen handsink2. front prep handsink 3. three-compartment sink
  • 3170 - Repeat One base tile molding in poor repair in walk-in cooler.
  • 3170 - Repeat Holes observed in wall in area of kitchen handsink and dough screens.
  • 3170 - Several ceiling tiles damaged in areas of kitchen; one in restroom.
  • 3170 - Repeat Floor tiles cracked/poor repair in area of three-compartment sink.
May 14, 2004Routine417Details / Comments
  • 0820 - Critical Portioned shaved steak (cooked) on make table cold holding at improper temperatures (51*).
  • 1460 - Repeat Lack of proper stoppers for the three-compartment sink.
  • 3260 - One jacket improperly stored on rack with packaged food.
  • 1800 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1. mixer2. bottom interior of make table and ledges3. pan inside make table storing food---corrected by removal and replacement4. pizza oven hood
  • 3220 - Repeat Mop not hung up to air dry.
  • 0220 - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0060 - Critical Repeat Lack of Certified Food Manager.
  • 2000 - Repeat Single service items observed unprotected from contamination.
  • 2890 - Repeat One light bulb in walk-in cooler not shielded, coated, or otherwise shatter-resistent.
  • 1400 - The pizza make table cooler waste collection compartment is not properly sloped to eliminate pooling water.
  • 2920 - Toilet room door is not provided with a self-closing door
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: 1. can opener blade stored inside display cooler--corrected by removal to sink2. splash area of mixer
  • 1570 - Repeat The door gaskets of the make table and walk-in cooler are damaged.
  • 3170 - One base tile molding in the walk-in cooler has come off of the wall.
  • 3170 - Repeat Many floor tiles cracked in back areas.
  • 3170 - Repeat Holes observed in walls in several areas of facility.
  • 3380 - Critical The quaternary ammonia sanitizer solution is too high.
  • 3180 - The wall behind the pizza make table was not clean due to food splash.
  • 3180 - Repeat The floor in the following areas are noted in need of cleaning:1. under make table2. under back prep table3. under front prep table4. under pan rack to left of three-compartment sink5. around water heater
February 12, 2004Routine412Details / Comments
  • 0820 - Critical Repeat Ham and salami cold holding at improper temperatures on upper portion of make table.
  • 1460 - Lack of proper drain plugs for the three-compartment sink.
  • 1800 - The nonfood contact surface of the following equipement had accumulations of grime and debris:1. pizza oven hood (also exterior is dusty)2. top of pizza oven3. make table door gaskets (stained)4. undercounter of pizza prep (red cabinetry)5. blue storage rack
  • 3220 - Mops and brooms not hung up to air dry.
  • 3080 - One light bulb burned out in walk-in cooler.
  • 2830 - One base tile in walk-in cooler has come off wall.
  • 2890 - Repeat One light bulb in walk-in cooler is not shielded, coated, or otherwise shatter-resistent.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces:can opener blade
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. utensil container at three-compartment sink2. bucket storing pizza paddle (removed for cleaning during evaluation)3. two shelves in display cooler
  • 1570 - The can opener blade is rusted and dull.
  • 1570 - Repeat Two door gaskets of the make table are damaged.
  • 3200 - Intake and exhaust air ducts are not being cleaned
  • 3330 - Critical One chemical spray bottle was not properly labeled.
  • 3180 - Floor below front handsink not clean.
  • 3180 - Walls in area of pizza make table and behind pizza hood are not clean.
  • 1730 - The ambient air thermometer inside make table is not in good repair and/ or not accurate in the range of use.
  • 1730 - Repeat Hollow-handled whisk stored in utensil container.
  • 3170 - Repeat Several holes in wall.
  • 3170 - Repeat Floor tiles in area of three-compartment sink are in poor repair.
  • 0060 - Critical Lack of Certified Food Manager.
November 21, 2003Routine312Details / Comments
  • 0820 - Critical Repeat Ham and sausage on upper portion of make table are cold holding at improper temperatures.
  • 1800 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1. underside of equipment shelf (attached to wall to left of three-compartment sink)2. top of pizza oven dusty
  • 1570 - Repeat The left and right door gaskets of the make table cooler are damaged.
  • 0550 - Plastic cup stored in container of oil on back prep table shelf.
  • 3360 - Critical "Raid" stored on shelf with general cleaners and not used in accordance to manufacturer's instructions and not applied by a Certified Pest Control Operator.
  • 3170 - Repeat Floor tiles, especially in area of three compartment sink, are not maintained in good repair and several holes in wall at dough prep area.
August 13, 2003Follow-up24Details / Comments
  • 0820 - Critical Repeat Assorted deli meats (turkey, ham, roastbeef) cold holding at improper temperatures.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed canadian bacon and turkey in the refrigeration unit was not properly dated for disposition after opening.
  • 0070 - Repeat Lack of Hampton Certified Food Manager.
  • 0550 - Souffle cup used to dispense garlic powder is stored improperly in contents.
  • 2000 - Clean foil pans and lids were observed stored with the food-contact surface facing upward.
  • 3270 - Critical Several flies observed in prep area of establishment.
  • 2830 - Floor wall juncture located to left of the back door is not coved and closed to no larger than 1/32 inch space (missing).
  • 2720 - Outside refuse container was uncovered.
  • 1570 - Repeat The door gasket of the make table (right door) is damaged.
  • 3170 - Repeat Several floor tiles in poor repair throughout establishment.
  • 3170 - Repeat Back door knob in poor repair thus allowing insects to enter.
  • 3170 - Repeat Holes in wall throughout establishment.
  • 3170 - Repeat Wall damaged behind dough prep table.
  • 3180 - Floor under shelving and equipment had debris accumulation.
  • 1530 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1800 - Repeat The nonfood contact surfaces of the following equipment had accumulations of grime and debris:1. top of the pizza oven 2. bottom interior of pizza oven3. the make table door gaskets
  • 2260 - Critical Observed a hose attached to the mop faucet fixture.
  • 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
July 29, 2003Routine510Details / Comments
  • 0820 - Critical Repeat Ham, salami, roast beef on upper portion of make table are cold holding at improper temperatures.
  • 1800 - The nonfood contact surface of the following had accumulations of grime and debris:1. make table door gaskets2. oscillating floor fan3. top of pizza oven.
  • 1730 - Whisk handle was observed in a state of repair and condition preventing effective maintenance and easy cleaning due to missing endcap.
  • 3080 - Less than 10 foot candles of light was noted in the walk-in cooler.
  • 3080 - Less than 20 foot candles of light was noted above the prep table in the back.
  • 0070 - Repeat Lack of Hampton Certified Food Manager.
  • 0550 - Scoop handle improperly stored in flour.
  • 0550 - Pizza slicer improperly stored in standing water.
  • 2890 - One light bulb in the walk-in cooler is not shielded, coated, or otherwise shatter-resistent.
  • 1570 - The right door gasket of the pizza make table cooler is split/damaged.
  • 2350 ii - Plumbing connections under the three-compartment sink are leaking and sprayer hose is in poor repair.
  • 3050 - No waste receptacle provided at handsink next to the three-compartment sink.
  • 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: can opener blade.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: shelves to the left of the three-compartment sink.
  • 3170 - Repeat Floor tiles at back door and three-compartment sink area are in poor repair.
  • 3170 - Repeat Wall behind back prep table is in poor repair due to water (?) damage.
  • 3170 - Repeat Several holes in wall in back prep area.
  • 3170 - Back door knob is in poor repair.
  • 1530 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
May 05, 2003Routine112Details / Comments

September 10, 2009 (Routine)



Violations:
  • 0070 - Hampton Certified Food Manager's certificate not posted.
    Post the certificate in public view.
  • 0380 - Critical Dented can of pineapple bits stored with undamaged food.
    Store damaged or dented cans (side seam or end seams) separate from undamaged food.
  • 0480 - Unlabeled food containers, see sugar (?), oil, and bags of sugar/flour (?).
    Label the food contents.
  • 0610 - Box of bread stored on the floor in the walk-in cooler.
    Store food elevated up off the floor at least 6 inches.
  • 0810 - The tomatoes that were diced at approximately 1 pm were at 54* around 2:30 pm on the top line of the pizza make table. The top line will not sufficiently cool product to 41* within a 4 hour time period.
    Advised to store diced tomatoes in the interior/bottom section of the make table refrigerator where the ambient air temperature was at or below 41* to achieve proper cooling time and temperature standards.
  • 0820 A 2 - Critical The potentially hazardous foods are cold holding at improper temperatures on the pizza make table inserts:1.) ground beef at 44*2.) top pile of ham at 45*
    Cold hold potentially hazardous foods at or below 41*. Do not mound the food so high in the container. Recommend keeping an inch of space at the rim.
  • 1060 - Cardboard box reused to store portioned flour/salt mixture.
    Discontinue using cardboard since it is not washable and is absorbent. Provide approved multi-use containers that are smooth, durable, easily cleanable, and non-absorbent.
  • 1100 - Metal banded brush used for basting.
    The metal is subject to corrosion and not easily cleanable. Provide a plastic banded brush.
  • 1250 - The mixer is leaking oil.
    Repair the mixer.
  • 1510 - Tip sensitive thermometer not provided.
    Provide a tip sensitive thermometer to measure thin-massed, patty-like foods. A digital thermometer is sufficient.
  • 1530 - Quaternary ammonia test strips could not be located.
    Provide quaternary ammonia test strips to ensure the sanitizer solution is at a safe and effective level.
  • 1550 - Repeat The sinks are no longer sealed to the adjoining walls:1.) employee restroom (beginning to separate)2.) three compartment sink
    Seal the sinks to the adjoining walls since they are exposed to splash and seepage
  • 1570 - Repeat The following equipment are in poor repair:1.) rack storing chemicals corroded at dish area2.) coating eroded on racks above three-compartment sink 3.) coating eroded on brush basket above the three-compartment sink4.) pizza make table lids (two of three)5.) cabinetry below computer monitors are damaged
    Maintain equipment in good repair and proper adjustment to facilitate cleaning.
  • 1580 - Repeat The red cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1770 B - Repeat The splatter area of the mixer is not clean.
    Clean and sanitize the area.
  • 1780 - Critical The in-use food utensils on the oven and prep table (cheese poker, pizza wheel, knives, etc) are not being cleaned and sanitized once every 4 hours.
    Clean and sanitize in use food utensils and equipment at least once every 4 hours. Time shall be tracked using an approved system such as logs, timers, etc.
  • 1800 - Repeat The non-food contact surfaces are not clean:1.) walk-in cooler door gasket2.) underside of rear prep table (by the back door) is dusty3.) top of hot water heater4.) oven drip tray5.) rack/shelf above the pizza make table6.) door gaskets of the pizza make table7.) shelf of dough table(s)8.) customer service line dusty
    Maintain non-food contact surfaces clean.
  • 2350 ii - The cold water line and goose neck connection of the front handsink (next to the pizza oven) is leaking.
    Repair the plumbing connections.
  • 2650 - Trash can not provided in the immediate area of the handsink next to the dishroom.
    Provide trash cans in the immediate areas of all the handsinks.
  • 2890 - End caps are missing on the light tubes covering the fluorescent light.
    Install the end caps on each end of the light tube.
  • 2890 - Repeat Light lens cracked near the dish area handsink--pizza box storage area.
    Replace the light lens or install plastic light tubes with end caps over each end of each light.
  • 3030 - Corrected During Inspection Paper towels not provided at the dish area handsink.
    Corrected. Ensure all handsinks are stocked with paper towels.
  • 3080 - Light bulbs are burned out and/or missing:1.) in the walk-in cooler2.) above the handsink next to the pizza oven3.) inside the make table
    Replace the burned out light bulbs.
  • 3080 - Repeat Lighting not provided at the pizza oven hood.
    In the event of a change in ownership, remodel, or component replacement, the lighting shall be uprgaded in accordance with the current food regulations.
  • 3170 - Repeat The physical structures are in poor repair:1.) intake/return covers stained/corroded2.) multiple floor tiles are cracked/damaged3.) multiple ceiling tiles are damaged and/or stained4.) several ceiling tiles are missing/out of place5.) ceiling grid system beginning to corrode in several areas6.) multiple holes in the walls in several areas7.) cove molding loose by and behind rear prep table8.) platform tile cracked (see left corner)9.) lower wall in employee restroom damaged10.) gap exists in wall around drain line right of the oven11.) gap exists ceiling-wall juncture behind oven12.) vent cover missing at pizza prep table
    Maintain the the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
  • 3180 - Repeat The physical structures are not clean:1.) vent hood dusty2.) wall behind the oven 3.) pizza vent duct heavily dusty4.) floor below dough prep table dusty
    Maintain the physical structures clean.
  • 3220 - Mop not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3240 - Handsink basin next to the pizza oven is not clean and area around faucet fixture is mildewed.
    Maintain the handsinks clean.
Comments:
All food temperatures observed were internal.
Routine evaluation conducted in conjunction with a standardization exercise.

May 11, 2009 (Routine)



Violations:
  • 0060 - Critical Repeat facility does not have a city of hampton food manager nor is there to be observed a certification of having passed an approved food managers course by employee of this location
    A FULL TIME employee of this location is to take an approved food manager;s class and once a course completion statement is recieved MUST register the course completion with this office to comply with City Code of having a City of Hampton food manager . Flyer with all information ( approved course contact info and registration info ) left with manager on duty
  • 0450 C - Repeat souffle cups used to dispense oil and granulated garlic
    use only handled non breakable utensils as scoops to dispense product and the handle of the scoop is to be upright . Need a ladel in the oil container
  • 0820 A 2 - Critical salami / wings and turkey in the walk in ref, were between 43 - 44
    potentially hazardous foods are to be< 41 . Have the walk in serviced .
  • 0830 - Corrected During Inspection Critical salami in the walk in ref , is not idenfied with a date the pack was opened / the date the product is to be used by
    label the container with the date the package of salami is opened ( and then there is a 7 day use period ) or the date the product is to be used by ( 7 days from the date of opening )
  • 1450 - walk in ref, holding 43 .. Product within 43 - 44
    have the unit serviced . Refrigeration must hold potentially hazardous foods< 41
  • 1550 - Repeat the caulk at the 3 compartment sink is split and mildewed
    remove mildewed caulk and reseal 3 compartment sink with wall
  • 1570 - Repeat shelving over the mixer and shelving over the 3 compartment sink the surfaces are worn / peeling the laminate surface of the computer monitoring space at the customer service line is worn / pitted
    replace the shelving or resurface the shelving restore the recess of the customer service line under the computer monitors to smooth durable non absorbant and easily cleanable where the existing laminate surface is worn / pitted
  • 1770 B - Repeat mixer dirty
    clean
  • 1800 - Repeat the interior cabinetry under the handsink by the pizza oven is dirty the pizza oven tracks are very dirty / encrusted the drip tray of the pizza oven is modestly dirty the shelving over the pizza prep table ( at the order monitor and keyboard ) is dirty the gaskets of the prep ref, are dirty the shelf by the dough station ( corner ) is dirty the top f the cutting station / island is dirty the under side of the dough table ( to left of the pizza prep ref, ) is dirty
    CLEAN CLEAN CLEAN CLEAN NOTE :a small shop vacuum or hand held battery / wall mounted vacuum would be ideal in cleaning pizza oven tracks and shelving over the pizza prep ref,
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2830 - Repeat wall cove molding strip is missing restroom wall
    replace base cove molding to wall of restroom once wall has been repaired
  • 2890 - light lenses cracked ceiling area near handsink -dry good shelving
    replace damaged light lenses
  • 2930 - the rear door is behind held open
    the rear door must be closed . ( INTERIOR of storefront very warm despite the outside being cool ( upper 50 's ) and raining )Repair AC unit so that interior of building will be comfortable to work in
  • 3100 - Corrected During Inspection employee personal coat hung on dry good storage shelving
    personal articles will not be hung / located on shelving -- locations where food / food service equipment or single service for operations of facility are located
  • 3170 - Repeat the floor tile is cracked in the area from the pizza oven to the rear door floor tiles cracked in the employee restroom and in the mop curb room wall surface damaged in the employee restroomtoilet tank lid corner damaged in the employee restroom palate tile edge damaged at the mixer plateform ceiling tiles moisture damaged / stained
    >>replace damaged floor tiles in time from the pizza oven to the rear door >>replace the floor tiles damaged in the employee restroom >>replace the damaged floor tiles in the mop curb room in time >>restore the wall surface in the employee restroom to smooth - durable -non absorbant and easily cleanable >>replace the toilet tank lid employee bathroom >>replace mixer platform tiles >>replace the stained / damaged ceiling tiles
  • 3180 - Repeat wall surface stained / dirty multiple locations wall behind the pizza oven hood and the exterior of the hood at the wall are dirty
    clean
  • 3200 - Repeat vent hood and the duct of the vent hood over the pizza oven are dirty / encrusted air returns along the walk in ref, / mixer area are dirty
    clean

December 16, 2008 (Routine)



Violations:
  • 0060 - Critical Repeat facility does not have a City of Hampton food manager certificate
    A 2009 permit will not be issued until this office recieves proof of registration for an approved food managers course
  • 0450 C - Repeat non handled scoops ( souffle cups ) observed in use for dispensing oil at the dough prep / portioning table doing the back stroke / swimming in the oil
    use a ladel or an utensil with a designated handled scoop and the handle is to be upright out of contents
  • 0550 - handles of both flour / dough base scoops were laying on the contents
    handles of scoops are to be upright out of contents
  • 0840 - Critical opened container of salami in the walk in ref, with date on the container of 12 -8 container of portioned feta cheese with date on the container of 11- 3
    product should have been used or discarded before 12 -14 ( 7 days from date of opening --include day of opening as day one so add 6 to the date of opening to get correct date ) a use by date is to be on the feta and when portioning use the date on the carton from the manufacturer ( note : some places have manufacture date some have sell / use date --- YOU must determine from your supplier which date they are using ) and the feta must be used by the commerical supplier use by date THROW BOTH OUT
  • 1100 - Repeat strainer mesh is damaged serrated blade knife handle is missing
    replace
  • 1550 - Repeat handsink by the 3 compartment sink is not well sealed with wall
    seal in a smooth and solid seam sink with wall
  • 1570 - Repeat handsink by the pizza oven the lower level of the cabinetry interior is moisture rotted the counter material under the computer monitors at the customer service line is damaged / pitted / worn / gougedthe surface of the wall mounted metal rack ( over dough mixer / over 3 compartment sink and in mop sink room ) as well as the chemical storage rack is chipped/ peeling worn
    replace the handsink cabinetry at the pizza oven ( NOTE A HANDSINK MUST REMAIN IN THIS LOCATION )restpre the cabinetry surface under the customer service line to smooth - durable -non absorbant and easily cleanable resurface or replace the wall mounted metal racks as well as the chemical storage rack ./ palate
  • 1580 - cutting board surface is scarred / scored
    replace cutting board or plane ( sand ) down to smooth intact surface
  • 1770 B - Repeat mixer dirty ( spindle and between the spindle plate and frame of the mixer and the nut over the mixer bowl )
    clean
  • 1800 - Repeat the following surfaces are not clean :-the frame / arms of the dough mixer -the dough scales bases / exterior -the shelving ( over the dough mixer / in the mop curb room / over the 3 compartment sink , the chemical storage racks and of the pizza prep ref, left to the dough docking area ) -the drip trays of the pizza oven-the gaskets of the pizza prep ref.-pizza oven vent hood lower level of the dough prep / portioning table
    clean
  • 2000 C - Repeat foil bases and plastic lids for same area improperly stored / dispensed on the storage racks
    store foil pans with food contact side down store lids with food covering side down
  • 2830 - Repeat floor - wall joint is in poor repair ===base cove molding removed ---in the employee restroom and at the wall to the left of the door way into the hot water heater room
    restore base cove molding to position or seal floor - wall joint in an approved manner
  • 3080 - lack of lighting in the pizza oven vent hood
    in the event of a change of owner or remodel lighting is to be installed in the vent hood
  • 3170 - Repeat floor tiles cracked throughout the area from the pizza oven to the rear door - ( to include restrooms and hot water heater room ) -with some sections of cracked tile missing creating holes ceiling tiles damaged / water stained throughout wall board molding strip ( strip to join/ seal panels ) damaged at dough table just right of the plastic wrap box
    replace damaged floor tiles replace stained /water damaged ceiling tiles replace wall board joining strip - molding
  • 3180 - Repeat wall dirty lower half of wall to floor behind the dough prep ; / portioning table wall dirty behind the pizza oven light lenses dirty rear half of the facility to include restroom and hot water heater room floor dirty around the hot water heater vent housing in the employee restroom dirty
    clean clean clean
  • 3200 - Repeat Intake and exhaust air ducts are not being cleaned in the back half of the facility and in the employee restroom
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
Comments:
2009 permit will not be issued until this office recieves reciept of registration for food manager certification of an employee ( s ) at this location . .FAX reciept to 727-1227
in use equipment on the tray at the cutting table must be cleaned and sanitized every 4 hours

August 12, 2008 (Routine)



Violations:
  • 0060 - Critical Repeat facility does not have a certified food manager
    facility will have an employee successfully take an approved class and register with this office before 12 -31- 08 or a 2009 pemit will not be issued .. NOV delivered to this facility and mailed to owner this date regarding this violation and it;s deadline .
  • 0380 - Corrected During Inspection Critical dented can of olives present on the dry good shelving racks ( dented on side seam )
    can to be segregated in a seperate location from usable dry goods and labeled as a credit / return / do not use OR open can and throw out contents
  • 0450 C - Repeat use of a souffle cup to dispense oil at the rear dough prep table
    use a suitable utensil such as a ladel to dispense the oil
  • 0610 - Repeat bagged onions on floor walk in ref,
    store bagged onions >6 inches off floor
  • 1250 - Grease or oil from the mixer is leaking onto the food contact surface.
    Repair or replace the unit so that lubricants can not leak or drip onto the food contact surface.
  • 1550 - Repeat handsink by the 3 compartment sink not well sealed with wall 3 compartment sink is not well sealed with wall sealant around the front handsink basin./ cabinetry is not in good repair
    reseal handsink with wall reseal 3 compartment sink with wall remove deteriorated sealant at the front handsink and reseal ( or replace the sink / sink cabinetry )
  • 1570 - Repeat shelving over the 3 compartment sink scarred and worn shelving over the mixer is scarred and worn chemical storage palate metal surface under the 3 compartment sink is scarred and worn cabinetry under / around the front handsink is moisture damaged / deteriorated
    replace racks and shelving / palate or resurface them replace the cabinetry around the handsink by 12 -31- 0 8
  • 1770 B - Repeat mixer dirty container of misc. equipment is dirty
    clean mixer clean container of equipment and contents
  • 1800 - Repeat the following surfaces are not clean :the gaskets of the pizza make table the shelving over the dough corner and pizza make tablethe drip trays of the pizza oven the shelving over the 3 compartment sink the dry good shelving / racking scale base
    clean clean clean clean
  • 2000 C - foil circles stored incorrectly
    store with food contact side down
  • 2350 ii - front handsink ( one by the pizza oven / pizza make table ) is leaking
    repair the leak
  • 2830 - Repeat base cove molding missing wall in restroom
    restore base cove molding to position in restroom
  • 2890 - Repeat light tube over the front handsink - pizza make table is not shielded
    light tube to be properly shielded or shatter resistant
  • 3030 - Corrected During Inspection Repeat paper toweling out at the front handsink
    replenished at the time of the inspection
  • 3080 - Repeat lights out ( 2 of 3 ) in the walk in ref, light out in the mop curb / hot water heater room
    restore out lights to operational
  • 3170 - Repeat ceiling tiles ( mulitple ones throughout ) are moisture stained ceiling tiles over the front handsink - pizza make table are damaged ceiling tiles at the back edge of the pizza oven hood ( sections ) are missing floor tile cracked throughtout ( at rear door / in mop closet room / hall way off mop closet room / in restroom / corridor by dry good shelving floor tiles dough mixer platform edge are damaged small holes in wall where wall mounted shelving / items removed or relocated from the rear exit door to the PEPSI upright ref,
    replace damaged ceiling tiles by 12 -31 --08replace damaged floor tiles in time replace damaged platform floor tiles seal small holes in wall by 12 -31 --08
  • 3180 - Repeat wall dirty behind pizza oven
    clean
  • 3200 - Repeat Vent duct in the hood system is not being maintained in a clean condition.
    Maintain hood system vent duct in a clean condition.
  • 3200 - Repeat Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 3330 - Critical Repeat spray cleaner not labeled as to contents
    label spray cleaner as to contents
  • 3340 - Corrected During Inspection Critical degreaser spray bottle left over clean equipment shelving outside of walk in ref,
    store chemicals physically seperate and lower than food and equipment

April 14, 2008 (Routine)



Violations:
  • 0050 - Critical facility does not have a certified food manager
    a full time employee is to register in an approved class within 14 days .. flyer left with employee at the time of inspection and letter sent to corporate headquarters
  • 0260 - Critical Repeat tomatoes have spoilage on them ( sliced ) pineapple on the topline of the prep ref, has spoilage on the liquid
    thrown out at the time of the inspection
  • 0450 C - Repeat souffle cup used to dispense oil in small working volume container
    use a handled non breakable scoop such as a measuring cup for this purpose
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Wiping cloths also need laundering or replacing
  • 0610 - bagged onions on the floor of the walkin ref,
    store foods >6 inches off floor
  • 0820 A 2 - Corrected During Inspection Critical meats on the topline of the prep ref, and in the interor of same were 52 - 55 degrees
    determined that the unit had been turned off , accidently, at the fuse box . Turned on when employee arrived to start day ( I was waiting for him and entered with him ) . Unit down to 42 degrees when I left . all product thrown out
  • 0830 - Critical portions of philly steak and opened ham not date labeled in the walk in ref, chicken slices not date labeled in the walk in and in the prep ref, with date frozen product defrosted sliced tomatoes not date labeled in the upright ref,
    all prepared potentially hazardous products are to be date labeled with the day made / date taken from freezer or date sliced
  • 1040 - wood handled spatulas in use
    wood is not approved due to it;s porous nature .. Replace with plastic handled type
  • 1100 - strainer mesh is fraying
    replace the strainer
  • 1550 - Repeat handsink by the 3 compartment sink is not well sealed with wall 3 compartment sink - wall joint is not well sealed
    seal , smoothly , sinks with walls
  • 1570 - Repeat shelving over the 3 compartment sink the surface is worn and corroding handsink cabinetry by the pizza oven moisture damage lower interior surface
    resurface the shelving or replace the shelving replace the handsink cabinetry
  • 1770 B - Repeat mixer dirty
    clean
  • 1800 - Repeat the following surfaces are not clean :roller racks surfaces dirtythe wheels and lower level of the dough prep table by rear door the containers of the seasoning / spices and the bags that the spices are in the lower level dusting table ( right corner of the customer service line and left of the prep ref, ) pizza oven edges at the out end walk in ref, gasket shelving over the 3 compartment sink * under side *
    clean clean clean clean
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2740 - debrs from facility outside rear door
    place into dumpster
  • 2830 - Repeat base tile and wall joint grout erroded in the walk in ref, base cove molding pulling away from wall between the dough prep table and pizza box storage
    regrout walk in ref, floor and base molding tileresecure loose sections of base cove molding
  • 2890 - light fixture over the handsink by the prep ref, is not properly shielded
    have light tube with end cap on the bulb
  • 3080 - Repeat lighting insufficent at the walk in ref.
    upgrade lighting by restoring the light bulb to operational front of the walk in
  • 3170 - Repeat ceiling tiles stained / moisture damaged in various locations ceiling tiles not in place in the restroom and at the edge of the vent hood by the light fixture over handsink floor tiles cracked in multiple areas of the facility floor tiles on mixer palate at the edge are damaged holes in mulitple walls were wall mounted equipment has been removed or relocated wall board connecting strip damaged between dough table and box storage
    replace damaged ceiling tiles restore to position missing ceiling tiles replace damaged floor and palate tiles seal holes wall replace wall board strip where damaged
  • 3180 - Repeat floors dirty throughout wall at vent hood and vent duct over oven are dirty
    clean

December 28, 2007 (Routine)



Violations:
  • 0060 - Critical facility does not have a certified food manager
    a full time employee is to register the course completion statement from an approved course with our office to be a CIty of Hampton certiifed food manager. See flyer left with staff
  • 0220 - Corrected During Inspection Critical Repeat observed employee chewing gum
    advised employee that gum chewing is prohibited in a food service area
  • 0450 C - use of a souffle cup to dispense the crumb topping for dessert pizza
    use a handled non breakable scoop to dispense product and the handle to be upright at all times
  • 0480 - Repeat the container of the sugar - salt is not labeled
    label the container correctlry
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0690 - crumb topping container was not covered
    keep covered when not in continous use
  • 0840 - Corrected During Inspection Critical ready to eat products are not labeled
    all products are to be labeled with a use by date ( either from the manulacturer or hand written by the employee ) . Ready to eat foods now include products that are typically cooked such as philly steak and meatballs .. For items that are portioned by staff such as meatballs and philly steak each portion container must be labeled or the container they are stored in must be labeled
  • 1550 - sealant around the basin of the handsink by the prep ref, and oven is peeling / loosened
    remove damaged sealant and reapply
  • 1570 - cabinetry . / surface under the monitors is damaged ( press wood surface and laminate deteriorted ) cabinetry surface of the prep ref, handsink is damaged ( moisture damaged ) the shelving over the 3 compartment sink is worn and surface deteriroated
    surfaces of the counter under the monitors and the cabinetry under the prep ref handsink is to be restored to smooth - durable -non absorbant and easily cleanable resurface the shelving over the 3 compartment sink or replace
  • 1800 - Repeat top of cutting island where the boxes are located is very dustythe lower shelving under the computer monitors and the flour / dough corner are dusty the white plastic coated shelving where the bread is located over the prep ref, is dirty / dusty the scale base and face are dirty the trays at the rear prep table with items ( oil ./ sugar - salt container ) are dirty gasket of the prep ref, are dirty / stained
    a detailed cleaning of all surfaces needs to be done --daily to every other day
  • 2650 - There is no refuse container at the area immediately adjacent to the hand sink. by the 3 compartment sink
    Provide a refuse container for the disposal of paper towels at the hand sink.
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory at the prep ref, / oven
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3080 - Repeat lighting out in the walk in ref,
    restore the light bulbs that are out to operational
  • 3100 - Corrected During Inspection coats hung from the storage racks
    coats are to be hung from the designated hangers
  • 3170 - Repeat small holes in walls throughtout the facility ceiling tile damaged / peeling in the food service area and in the restroom ceiling tiles moisture damaged in various areas floor tiles cracked in multiple areas throughout the facility
    seal holes walls replace damage ceiling tiles replace damaged floor tiles
  • 3180 - Repeat floors very dirty --especially at the rear of the facility .. ceiling tiles and opening over the pizza oven are dirty wall behind the pizza oven in dirty
    clean clean clean . The floors shoud be throughly cleaned and mopped / scrubbed each evening
  • 3200 - Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3330 - Corrected During Inspection Critical Repeat spray cleaner not labeled
    label according to the contents

August 28, 2007 (Routine)



Violations:
  • 0220 - Critical personal beverage located on storage shelf gum chewing in a food production area
    personal beverages are to be in non breakable covered containers and stored on a lower level or non food service level ( like phone table / computer order line ) no gum chewing ( or eating ) in a food service area CORRECTED DURING THE INSPECTION
  • 0260 - Corrected During Inspection Critical spoilage observed in the jalepeno peppers on the topline / rail of the pizza prep ref,
    thrown out at the time of the inspection
  • 0480 - Repeat label dry good cleaners as to contents
    label cleaners clearly ( salt - sugar / oregano / basil )
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - bag of flour on floor
    store >6 inches off floor
  • 0820 - Critical upper portions of product on the topline / rail on the pizza prep ref. ( pepperoni - ham and chicken ) were 46 - 48 . Lower portions of the same product were 42 - 45
    all levels of Potentially Hazardous Foods are to be maintained at< 41 .... Attempt to keep lids closed except in periods of high production and half pan products ( put product in the pan half full ) IF REDUCED PORTIONS DOES NOT MAINTAIN PRODUCT AT< 41 THEN THE PIZZA PREP REF< NEEDS TO BE REPLACED CORRECTED DURING THE INSPECTION
  • 1700 - Corrected During Inspection Critical mixer bowl washed and rinsed at the time of the inspection
    mixer bowl and other food service equipment are to be washed -- rinsed and sanitized ... Advised staff on proper technique
  • 1770 B - Repeat the mixer bowl was dirty
    mixer bowl was improperly cleaned at the time of the inspection and the staff was cautioned on proper cleaning and sanitizing techique
  • 1800 - Repeat the following surfaces are not clean : dry good rack surfaces the white shelving over the pizza prep ref, and dough stations ( these are so encrusted it may be best to just replace them rather ) the pizza oven track drip trays the vent hood is dirty / dusty the container for the metal pizza pans is dirty the shelving over the cutting table ( with boxes )
    clean
  • 2000 - Corrected During Inspection foil circular pans and their lids are not stored properly
    store with food contact and food covering portions facing down
  • 2830 - the base tile molding in the walk in ref, is seperating from the wall
    seal wall tile to walls
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the handsink by the oven
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3080 - lighting insufficent in the walk in ref, lack of lighting under the pizza oven vent hood
    restore out lighting in the walk in ref, in the event of a change of owner of remodel install lighting to >50 footcandles
  • 3170 - Repeat the floor tile in multiple areas have slight cracking holes in the wall panels in multiple areas where wall mounted equipment has been relocated / removed ceiling tiles / panels are missing or are stained or damaged rear exit door does not seal well with frame the front order counter has a hole in it front area floors are dented and pitted
    floors walls and ceilings are to be smooth - durable - non absorbant and easily cleanable and in good repair
  • 3180 - Repeat the wall of the pizza oven is dirty
    clean
  • 3340 - Corrected During Inspection Critical Repeat spray cleaner hung at bread storage rack adjacent to the pizza prep ref,
    relocate cleaners so that they are physically seperate and lower and cannot discharge or leak onto a food service surface
Comments:
product on the topline of the pizza prep ref, is > 41 ... Am advising the staff to keep minimal portions of product on the topline / rail and replenish more frequently and to keep the lids closed except when very busy ...If this does not maintain product at < 41 then the facility needs to LOOK AT REPLACING THE PIZZA PREP REF< ( which is old )

April 30, 2007 (Routine)



Violations:
  • 0480 - Sugar/salt container not labeled
    Label as to contents
  • 1570 - Repeat Cabinetry interior cookline handsink moisture damaged
    Replace cabinetry unit
  • 1570 - Repeat Shelving over 3 compartment sink surface worn/scarred
    Replace or resurface
  • 1580 - Cutting board at 3 compartment sink scarred and worn
    Replace
  • 1800 - Repeat Shelving at dough corner in corners dirty
    Clean and maintain
  • 1800 - Shelving unit over mixer station dirty
    Clean and maintain
  • 1800 - Shelving over 3 compartment sink dirty
    Clean and maintain
  • 2890 - Repeat Light lenses cracked
    Replace
  • 3030 - Repeat Paper towels out cookline handsink
    Restore
  • 3170 - Repeat Multiple ceiling tiles damaged or missing
    Replace ceiling tiles
  • 3170 - Repeat Multiple floor tiles cracked (small hairline)
    Seal floor tiles and replace in time
  • 3170 - Repeat Small holes wall from dough station to coke upright refrigerator
    Repair and seal holes in wall
  • 3180 - Wall dirty behind vent hood
    Clean and maintain
  • 3200 - Vent hood dirty
    Clean and maintain
  • 3330 - Critical Windex bottle not labeled
    Label as to contents

February 02, 2007 (Routine)



Violations:
  • 0450 C - Repeat use of souffle cup to dispense oil at the dough prep table
    use a ladel or other suitable handled non breakable item
  • 0840 - Corrected During Inspection Critical Repeat salami not labeled in the interior of the prep ref,
    label with a use by date that corresponds to< 7 days from date of opening of the commerically packaged product
  • 1190 - Repeat thermometer not present at the COKE upright ref, with the sliced tomatoes
    locate a thermometer accurate to 2 degrees by the door
  • 1770 B - Repeat mixer dirty ( upper spindle )
    clean
  • 1800 - Repeat the following surfaces are not clean : corner of the dough table ( in the back ) lower portion of scale at the dough table pizza oven tracks and drip trays prep ref, gaskets vent hood dirty and oven vent stack all levels of the shelving over the cutting table
    clean
  • 1920 - aprons dirty
    clean
  • 2000 - pizza boxes ( unformed and in plastic wrap ) on floor
    store >6 inches off floor
  • 2790 - single ceiling tile near the mixer is not washable in nature
    upgrade ceiling tile to washable tile type
  • 2890 - Repeat 2 light fixture lenses cracked in the food service area
    replace damaged light lenses or use shatter proof tubes or indivudually shielded light tubes
  • 3030 - Corrected During Inspection Repeat paper towels not at the handsinks
    replenished at the time of the inspection
  • 3100 - personal coats hung from dry good storage racks
    personal items ( clothing -- cell phones --purses ) are to be stored in locations that there is no food / equipment or single service
  • 3170 - Repeat multiple ceiling tiles moisture damaged floor tiles cracked in various locations ( but still intact ) ceiling tiles missing at back wall holes ( small ) in walls where shelving has been relocated from the dought table to the box / 2 liter storage area
    replace missing and damaged ceiling tiles with washable tile type seal holes in wall from dough station to coke ref, replace floor tiles if any section of the cracked tile is dislodged
  • 3180 - Repeat floors dirty at the mixer palate / employee restroom and mop curb /hot water heater rooms wall dirty ( though not as bad as previous inspections ) next to pizza oven
    clean
  • 3340 - Corrected During Inspection Critical Repeat spray cleaner on rack shelving with clean trays outside the walk in ref,
    chemicals / cleaners are to be stored physically seperate and lower than food / equipment or single service items

November 06, 2006 (Routine)



Violations:
  • 0450 C - Repeat use of a souffle cup for the oil container
    use a ladel
  • 0840 - Corrected During Inspection Critical salami not labeled in the walk in ref,
    salami bundles are to be labeled with a use by date ( 4 days use by period ) or the container that the bundles are stored in
  • 1190 - Repeat thermometer lacking at the door of the COKE ref,
    thermometer accurate to 2 degrees needed at the door of the coke upright ref,
  • 1570 - the front handsink counter lower interior level is rotted the shelving over the 3 compartment sink is scarred / abrased
    replace the handsink cabinetry abrase , clean and resurface shelving over the 3 compartment sink or replace the shelving
  • 1770 B - Repeat can opener dirty mixer dirty
    clean
  • 1800 - Repeat the following areas are not clean :vent hood pizza oven the bread shelving over the pizza prep ref.the gaskets of the pizza prep ref, ( dirty ./ stained ) the drip tray / level of the pizza oven tracks the upper shelving of the cutting station the corner of the dough station at the front the scale bases
    clean clean clean clean
  • 2890 - Repeat light lenses cracked
    replace damaged lenses
  • 3030 - Repeat paper toweling not present at either handsink ( food service )
    paper toweling to be at the handsink
  • 3080 - Repeat interior of pizza prep ref, is not operational ;light fixture out at hte 2 liter area
    lighting is required to be in the interior of the prep unit ---restore light to working capacity restore the out light
  • 3170 - Repeat ceiling tiles water damaged various locationsfloor tiles cracked multiple locations in the food service areas holes in wallboard from the dough prep table to the 2 liter bottle storage location floor tiles damaged mixer / dough palate
    replace damaged ceiling tiles replace damaged floor tiles seal holes in wallboard
  • 3180 - Repeat floor tiles dirty mixer palate light lenses dirty at cutting station wall dirty pizza oven wall
    clean
  • 3340 - Corrected During Inspection Critical spray cleaner hung at bread rack
    cleaners are to be stored physically seperate and lower than food and food service locations
Comments:
as of October any prepared tomato is considered a potentially hazardous food ( sliced / diced / wedged )
As of March 2007 the maximum internal food temerature for a potentially hazardous food decreases from the existing 45 to 41 .. . This is the end of the grace period that was given to existing facilites when the regulations were adopted in 2002

August 09, 2006 (Routine)



Violations:
  • 0690 - flour bag open
    fold over bag
  • 0830 - Corrected During Inspection Critical Repeat salami bundles not date labeled individually or the container they are in labeled
    label salami with a date label which is 7 days from the day of opening / portioning
  • 1190 - thermometer lacking at the door of the 2 door upright ref.
    thermometer needed at the door accurate to 2 degrees
  • 1570 - the scrub pads for scouring pans are dirty / surface worn
    replace
  • 1580 - cutting board at the 3 compartment sink is stained and scoured
    replace the cutting board
  • 1770 B - Repeat mixer dirty at the spindle ./food contact surfaces can opener
    clean
  • 1800 - Repeat the following area / items are not clean :the shelving ( underside ) over the 3 compartment sik the shelving over the prep ref, ---especially toward the handsinkmixer frame shelving under customer service counter at the dough station prep ref, gaskets and interior of door frame pizza oven tracks shelves in the mop curb room dusty
    clean
  • 2890 - Repeat light lens at the dough mixer area is cracked
    replace
  • 3080 - Repeat Less than 20 foot candles of light was noted in the in the pizza prep ref, unit
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 3170 - Repeat small holes in wall under box racks ceiling tile water stained at the mixer - handsink ///ceiling tile in the restroom torn floor tiles throughout the facility are cracking
    seal holes in walls replace damaged ceiling tiles replace damaged floor tiles
  • 3180 - Repeat wall behind the pizza oven in dirty floor and wall at the rear most prep ( dough portioning ) table dirty palate with the mixer is dirty floor at the customer service line to the pizza prep ref,
    clean
  • 3200 - Repeat air return grid at the edge of the vent hood by the handsink is dirty
    clean

May 22, 2006 (Routine)



Violations:
  • 0380 - Corrected During Inspection Critical container of green olives shows staining on the exterior and at the label where the container has leaked
    container was removed from the dry good shelving an located at an acceptable location and identified as return --do not use -- at the time of the inspection
  • 0450 C - Repeat use of plastic container as a scoop / dispenser for oil
    use a non breakable handled scoop SUCH AS A LADEL to dispense oil
  • 0820 - Critical salami topline of pizza prep ref, is 54 meatballs at the pizza prep ref, is 51
    do not locate potentially hazardous food ( meat ) at the right most section of the topline of the pizza prep ref, ---there is no /limited air circulations at this location . Store PHF"S in the interior of the ref, or in the center or left most sections .Product thrown out at the time of the inspection
  • 0830 - Corrected During Inspection Critical Repeat 4 bundles of salami in the walk in were not labeled with a use by date
    label each bundle of salami or the container that the bundles are stored in with a use by date
  • 1570 - Repeat shelving over the 3 compartment sink is scarred and needs replacement or resurfacing
    replace shelving or resurface in an approved manner
  • 1770 B - Repeat container over the 3 compartment sink with misc, equipment is dirty mixer is dirty
    clean container and equipment clean mixer
  • 1800 - Repeat the following surfaces are not clean :bread storage racks over the prep ref, toward the handsink the canned good . / dry good shelving the exterior of the scales the exterior of the vent hood toward the wall the vent duct for the pizza oven the exterior of the sauce squeeze bottle lower level of the dough prep table
    clean clean celan clean clean
  • 2890 - Repeat light lens cracked at dough table / mixer palate and cutting table
    replace cracked light lens
  • 2930 - front door is self closing but not closing completely
    door is to close completely with frame
  • 3030 - Repeat paper toweling not located at the prep ref, area handsink
    paper toweling is to be available AT THE HANDSINK at all times
  • 3080 - Repeat interior of the pizza prep ref, does not have/ is not wired for interior lighting
    whenever the unit is replaced provide a model with interior lighting
  • 3170 - Repeat holes in wall dough table to bag storage where shelving units have been relocated floor tiles mixer palate are deteriorated at edge floor tiles are cracked in various locations ceiling tile damaged in restroom ( peeling ) vent housing restroom not positioned in place ceiling tiles water / moisture damaged throughtout ceiling tiles missing / not in place over pizza oven ( vent hood ) and walk in ref,
    seal holes in walls replace damaged floor tiles mixer palate and main floor replace damaged ceiling tiles and ceiling tile in restroom secure vent housing to placement in ceiling in restroom return ceiling tiles to place over vent hood and walk in ref,
  • 3180 - Repeat floors throughout are dirty ---especoially under equipment walls dirty under 3 compartment sink and behind vent hood
    clean clean clean clean clean
  • 3200 - Repeat air returns ( all ) dirty . / dusty especially the unit by the vent hood toward the handsink and in the restroom
    clean clean clean
Comments:
as of March 2007 ALL potentially hazardous foods in ref units may not exceed an internal temperature of 41. With servicing walk in ref, can probably achieve this requirement. Pizza prep table achieving this lowered temperature all the time ---will include the topline ---is dubious

February 27, 2006 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Repeat personal beverage located improperly
    store personal beverages only on a lower level or non food service surface
  • 0450 C - Repeat use of a souffle cup as a scoop for the oil at the dough station
    use only a handled non breakable utensil such as a ladel tp dispense oil
  • 0830 - Corrected During Inspection Critical Repeat salami not labeled with a use by date
    label salami once opened with a 7 day period of use and use or discard by that date ( count day of opening as day one S0 ADD 6 TO THE DATE OPENED FOR DATE OF USE )
  • 1570 - Repeat the shelving over the 3 compartment sink is chipped and scarred / rusting plastic container for crumbs at the floor by the pizza oven is cracked
    abrase clean and resurface shelving replace plastic container
  • 1770 B - Repeat can opener dirty mixer dirty pizza paddle at upper curved portion of unit is dirty
    clean
  • 1800 - Repeat the following surfaces are not clean :the vent hood the gaskets of the prep ref, unit exterior of the sugar container the shelving over the 3 compartment sink interior of the prep ref, has minimal debris in bottom
    clean
  • 2000 - boxed / wrapped napkins on floor
    store all single service >6 inches off floor
  • 2190 - flow of hot water at restroom is a mere trickle
    repair the unit so that there is a volume of flow of hot water at the sink by 3 -6 -06
  • 2580 - leak ceiling in restoroom at water line flow gauge / meter
    replace leak
  • 2650 - Repeat There is no refuse container at the area immediately adjacent to the 3 compartment sink hand sink.
    Provide a refuse container for the disposal of paper towels at the hand sink.
  • 2890 - light lens over the cutting station is cracked
    replace the light lens
  • 3080 - Repeat interior of pizza prep ref, lacks interior lighting ---
    restore lighting to operational
  • 3170 - Repeat floor tile cracked / chipped throughout facility toilet tank restroom damaged wall section of restroom by toilet is damaged ceiling tile damaged ( peeling ) restrooom and ceiling tiles thoughout food service area are water stained air return vent housing is not secured to ceiling in resroomholes in wall board wall of dough table to COKE upright ref,
    replace damaged floor tiles replace damaged toilet tank lid restore restroom wall to smooth - durable - non absorbant and easily cleanable replace all damaged ceiling tiles secure air return housing to ceiling in restroom seal holes in wall
  • 3180 - Repeat wall behind the vent hood / pizza oven is dusty water line at the pizza oven is dirty
    clean
  • 3200 - Repeat the vent gril by the vent hood is dusty
    clean

November 30, 2005 (Routine)



Violations:
  • 0450 C - Repeat non handled scoop ( plastic souffle cup _ in the container of oil as a scoop
    use only handled non breakable utensils as scoop
  • 0830 - Corrected During Inspection Critical Repeat open container of salami in the walk in ref. not labeled with a use by date
    all ready to eat potentially hazardous foods are to be labeled with a use by date that is 4 days from date of opening ( If in a ref, unit that holds 41- 45 ) or 7 days if continually maintained at< 41
  • 1100 - Repeat strainer mesh is seperating
    replace strainer
  • 1320 - thermometer not available at the door of the pizza prep ref,
    thermometers accurate to 2 degrees required at the door of all ref, units
  • 1570 - Repeat duct tape on the dough prep table leg surface of shelves over the 3 compartment sink and dough mixer are worn
    remove duct tape resurface shelving
  • 3030 - Corrected During Inspection Repeat paper toweling lacking at the cookline/ prep handsink
    paper toweling restored
  • 3080 - Repeat interior lighting of prep ref, unit is not operational
    restore lighting to operational
  • 3170 - Repeat floor tiles various mulitple areas cracked ceiling tiles stained / dirty small holes in walls thoughtout where shelving has been recently relocated plate under mixer is not secure to palate floor tile dough mixer palate are chipped and damaged floor tiles at the mop curb are damaged air vent housing not in place in the restroom
    floor tiles to be smooth - durable - non absorbant and easily cleanable and in good repair seal small holes in walls secure plate at palate with dough mixer replace damaged ceilng tiles
  • 3180 - Repeat light lens mop room dirty
    clean
  • 3200 - Repeat air return grid dirty at the edge of the pizza oven vent hood
    clean grid

August 31, 2005 (Routine)



Violations:
  • 0220 - Critical Repeat personal beverage stored on food prep / cutting table top
    personal beverages are to be located only on lower level or non food service stations
  • 0820 - Corrected During Inspection Critical Repeat ham slices for subs topline pizza prep ref, unit right most side at 48
    recommended that PHF"S on the right side of this unit be relocated to the center section and non PHF be repositioned to the right since due to the design of the unit the right side will be warmer than the center or left section and the right section is close to the pizza oven that radiates heat to the ref, unit / REPOSITIONING PER MY RECOMMENDATIONS WAS DONE AT THE TIME OF THE INSPECTION
  • 0830 - Critical salami in plastic wrap not labeled with a use by date and discolored
    salami thrown out at the time of the inspection . Salami and canadian bacon that are PHF ready to eat foods must be labeled with a use by date once commercially packaged container is opened ----NOTE ----THE VOLUMES USED OF THESE PRODUCTS ARE RELATIVELY SMALL AND IT IS UNLIKELY THAT THE VOLUME SUPPLIED ( SIZE OF PACKAGES ) CAN BE USED IN THE MANDATORY 4 DAY WINDOW ( WITH WALK IN TEMPERATURES AND PREP LINE TEMP's OF 41- 45 ) . RECOMMEND THAT COMPANY SUPPLY STORED WITH PACKAGES OF SMALLER VOLUME OR PROVIDE A SMALL FREEZER UNIT WHERE FROZEN PACKS CAN BE PORTIONED FOR USE PER LOCATION DEMAND
  • 1570 - shelves over 3 compartment sink and the surfaces of the rolling racks are worn and rustying
    resurface or replace shelves over 3 compartment sink and the rolling racks in the facility
  • 1770 B - Repeat mixer dirty
    clean
  • 1800 - gaskets of pizza prep ref, are dirty / mildewed pizza oven drip tray is dirty
    clean gaskets
  • 2650 - Repeat small trash cans not located at the handsinks for paper toweling disposal
    place small trash cans at each handsink for paper towel disposal
  • 3030 - Corrected During Inspection paper towels not available at the handsink right of the prep ref, unit
    paper towels located at this handsink at the time of the inspection by inspector
  • 3080 - Repeat Less than 20 foot candles of light was noted in the pizza prep ref, ---light is not operational
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 3170 - Repeat ceiling tiles water stained / moisture damaged in multiple locations ceiling tile torn in restroom floor tiles mulitple areas crackedvent housing restroom is not in position ( falling from ceiling )
    replace damaged ceiling tiles replace floor tiles if sections break apart replace vent housing in restroom to proper placement
  • 3180 - Repeat floors dirty throughout ---especially at the front counter / under the dry good shelves and at the corner of the pizza prep ref and pizza oven walls dirty over the pizza prep ref, at the ceiling wall dirty over the dough base bag storage palate at the ceiling wall dirty under / behind the dough /oil table by the rear door
    clean floors and walls
  • 3200 - Intake and exhaust air ducts are not being cleaned ---over the handsink / pizza oven corner
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

June 02, 2005 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Repeat personal beverage located on food service surface
    beverage relocated to area that is acceptable at the time of the inspection
  • 0450 C - use of a non handled scoop in the oil container at the dough station
    use a handled non breakable utensil to dispense product and the handle is to remain upright at all times
  • 0480 - Repeat container of ??? sugar ??? not labeled as to contents
    label all dry goods as to contents
  • 0820 - Critical ham and turkey slices on the topline of the prep ref, were at 48
    prep ref, is turned off over night ---has history of freezing over ---and stock was placed in unit before it completely cooled to 41. Do not stock until temperature is 41 or less
  • 1100 - strainer mesh seperating
    replace strained
  • 1770 B - mixer dirty prep table at can opener mount is dirty
    clean
  • 1800 - Repeat shelves over the 3 compartment sink are dirty shelves of the COKE ref, are dirty vent hood pizza oven wall side is dirty
    clean
  • 2000 - Repeat salad base/ lids or base / lid for wings are not stored correctly
    store with food contact or food covering side down
  • 2650 - trash can lacking at the handsink at the 3 compartment sink
    locate a small trash can at the handsink for the disposal of paper toweling
  • 2790 - 3 ceiling tiles ---over the mixer and at the restroom door are not washable in nature
    upgrade ceiling tile to washable tile type
  • 3080 - Repeat pizza prep ref, lacks operational interior lighting
    regulations require lighting in the interior of prep ref, units . Restore lighting to operational .
  • 3170 - Repeat holes in wall at box storage shelf and over the prep ref, ceiling tiles water stained several locations ceiling tile restroom torn vent return not properly installed in ceiling metal plate under mixer not sealed to platform
    seal small holes in walls replace damaged ceiling tiles position vent return flush in ceiling secure plate under mixer
  • 3180 - Repeat wall dirty at pizza oven hood wall dirty over the dough base storage shelves
    clean
  • 3340 - Critical Repeat dish soap stored on lids over the 3 compartment sink
    cleaners are to be stored only on a lower level ---not with equipment and not over the 3 compartment sink
Comments:
all sandwich meat is to be labeled with a USE BY DATE ---once opened that is 4 days from the date of opening ( ref, units that hold 41 -45 ) or 7 days ( units that hold < 41 ) that is also used by the shelf date indicated on the packaging . BEGINNING LATER IN THE YEAR ___----ALL PREPARED PRODUCTS WILL BE LABELED AND INDICATED A USE BY DATE ON THE PRODUCT ( same time frames as indicated in the first line

March 08, 2005 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Repeat personal beverage located on food service station
    personal beverage relocated to approved location at time of inspection
  • 0480 - Repeat dry good container not labeled as to contents ---either salt or sugar
    label container clearly as to contents
  • 0550 - non handled scoop observed in dry good container with ??? salt or sugar ???
    use only handled non breakable scoops to dispense product and the handle of the scoop is to remain upright at all times
  • 0840 - Critical Repeat salami in plastic wrapped bundles in a plastic container with the container labeled 2- 18 -05----questioned and told for sandwiches
    salami is to be used by 7 days from date of opening of container . Thrown out salami which is >7 days from date of portioning
  • 1800 - vent hood dirty shelves of pizza box storage shelves ( wall mounted ) are dirty
    clean
  • 3080 - Repeat Less than 20 foot candles of light was noted in the pizza prep ref, light out in the walk in ref,
    WHENEVER pizza prep ref is replaced provide model with interior light restore out bulb in walk in ref,
  • 3170 - Repeat ceiling tiles water stained vent return housing not set in ceiling properly small holes in wall under pizza box shelves plate under mixer not secured to platform
    replace damaged ceiling tiles return vent housing to postiion seal small holes secure plate under mixer
  • 3180 - Repeat floor dirty under / around pizza prep ref, and handsink floor dirty under canned good / dry good shelves floors and wall in walk in mildly dirty wall dirty behind pizza vent hoodwall dirty over pizza prep ref, wall dirty under pizza box shelves
    clean clean clean clean
  • 3260 - Corrected During Inspection observed coat hanging from dry good storage racks
    personal articles are to be stored physically seperate from food and food service item storage
Comments:
advised that new store manager ( observed a food manager certificate from Norfolk ) register with this office in 10 days

December 08, 2004 (Routine)



Violations:
  • 1800 - The following non-food contact surfaces are not clean:1. REPEAT VIOLATION: interior surface(s) of the make table2. top of pizza oven3. handsink drain line4. plastic drawer units inside walk-in storing portioned meat
    Clean the listed surfaces.
  • 3220 - Mops are not hung up to air dry after use.
    Hang mops to air dry after use.
  • 3080 - Repeat Light bulb inside the make table is burned out.
    Replace the light bulb.
  • 0070 - Lack of a REGISTERED Certified Food Manager.
    At least one full time employee who has successfully completed an approved food safety/sanitation course must register with our office upon completion. Observed at least one employee's Serv Safe card.
  • 0840 - Critical Commercially packaged roast beef (make table) and ham not discarded by the manufacturer's use by date. Roast beef was supposed to be used by 11/25/2004 and ham by 12/2/04.
    Both items discarded. In the future, ALL potentially hazardous items will be required to have a use-by date once prepared or packaged has been opened.
  • 1930 - Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.
    Corrected.
  • 2000 - Stack of foil pans not stored inverted to prevent contamination of the food contact surface.
    Invert the foil pans.
  • 1100 - The dust pan used for food surfaces is cracked.
    Discard and replace the dust pan.
  • 1100 - Repeat The old mixing bowl is not clean and the food contact surface is in poor repair.
    Discard the bowl--it can not be used or stored on premises.
  • 1570 - A screw is missing from the can opener blade.
    Replace the screw.
  • 1510 - Repeat The person in charge could not locate the food thermometer.
    Provide as many thermometers as needed to properly monitor the temperature of potentially hazardous foods.
  • 3200 - The ceiling vent in food prep area is not clean.
    Clean the vent.
  • 3200 - The fan vent in the employee restroom is dusty.
    Clean the vent.
  • 0480 - Squeeze bottle of oil not properly labeled.
    Label the contents of the squeeze bottle.
  • 0480 - Cambro of bulk dry food on dough prep shelf not labeled.
    Label the contents.
  • 3340 - Critical Two chemicals stored in the food prep area next to food contact surface.
    Corrected.
  • 3030 - Repeat Paper towels not available at the immediate area of the handsink adjacent to the make table.
    Provide paper towels in the immediate area of the handsink.
  • 3170 - Repeat Several ceiling tiles have water damage.
    Replace damaged ceiling tiles.
  • 3170 - The fan cover in the employee restroom is loose/not secured to the ceiling.
    Secure the fan cover to the ceiling.
  • 3170 - Repeat Holes in wall in several food prep areas.
    Caulk/spackle the holes in the wall in a manner that will leave the wall smooth and easily cleanable.
  • 2790 - Card board pizza box used to cover floor below the handsink adjacent to the make table.
    Cardboard is not approved for use as a floor covering since it is not washable or non-absorbent. Remove the floor covering and properly clean the floor.
  • 3180 - The floor under the following equipment is not clean:1. make table2. dough prep table3. walk-in shelves4. mop room5. dry storage shelves6. REPEAT VIOLATION: handsink adjacent to make table
    Clean the floors.
  • 3180 - The wall-handsink drain line juncture is not clean (runs behind oven).
    Clean the juncture.
Comments:
2005 Permit issued; post in public view.

September 09, 2004 (Routine)



Violations:
  • 3210 - Critical Mop drained/wrung out inside the three-compartment sink.
    Refrain from using food preparation sinks, handsinks, and three-compartment sinks for cleaning of maintenance tools, preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes.
  • 0220 - Critical Uncovered personal beverage stored on shelf above pizza make table.
    Corrected by removal.
  • 0810 - Chicken wings cooling on prep table.
    Place the portioned chicken wings on a sheet pan and cool in walk-in cooler on a rack. The portioned wings do not have to be covered during the cooling process (except the top of the cart should be covered with a sheet pan). Cover when the wings have cooled to 41* or below.
  • 3300 - Mixing bowl with damaged food contact surface stored next to mixer (new bowl in use).
    Remove the bowl and other unnecessary equipment from the premises.
  • 0570 - Less than 200 ppm Quaternary Ammonia in the wiping cloth solution.
    Make a fresh container of sanitizer solution using test strips to monitor the proper concentration.
  • 0570 - Wiping cloths not stored in the quaternary ammonia sanitizing solution.
    Store wiping cloths in the sanitizer solution when not in use to prevent growth of microorganisms and contamination of prep surfaces.
  • 1570 - Repeat The door gaskets of the pizza make table and the walk-in cooler are damaged.
    Replace the door gaskets.
  • 2890 - The fluorescent light tubes adjacent to the pizza oven hood are not properly shielded.
    Properly shield the bulbs with plastic light tubes and end caps placed on each end of the tube.
  • 3170 - Newly replaced ceiling tile(s) has water damage.
    Check roof for leaks and repair.
  • 3170 - Repeat Holes in wall observed at dough screen storage.
    Caulk the holes.
Comments:
Improvement is noted concerning repeat maintenance and cleaning issues. Continue efforts--replace damaged door gaskets and assess roof for leaks. Floor tiles replaced where needed.

August 24, 2004 (Routine)



Violations:
  • 0820 - Critical Repeat Ham, Roast beef, and turkey on make table holding at improper temperatures.
    Meat discarded. Advised to discontinue storing potentially hazardous food on top of the make table.
  • 3030 - Paper towels not provided in the immediate area of the kitchen handsink.
    Properly install the roll-type paper towel dispensers at the kitchen and restroom handsinks.
  • 1800 - Repeat The following non-food contact surfaces are not clean:1. bottom interior of the make table2. shelves below front prep tables (dusty due to flour)3. wall-mounted slotted shelves to left of three-compartment sink4. bucket storing dough screens and pizza paddle5. pizza hood system
    Thoroughly clean the listed areas as often as necessary.
  • 1730 - The whisk handle is missing the end cap and is no longer considered easily cleanable.
    Discard the whisk.
  • 3080 - Repeat The light bulb inside the pizza make table is burned out.
    Replace the light bulb.
  • 1550 - Repeat The kitchen handsink (adjacent to the three-compartment sink) caulk is eroding.
    Properly seal the handsink to the wall.
  • 0060 - Critical Repeat Lack of Hampton Certified Food Manager.
    At least one full time employee must successfully complete an approved food safety/sanitation course and upon completion register with our office.
  • 0550 - Spatulas stored in standing water.
    Corrected.
  • 0550 - Souffle cups used to dispense cheese and oil improperly stored in food contents.
    Provide handled-utensils and store handles out of food contents.
  • 2000 - Repeat The plastic dome covers to foil pans are not inverted during storage.
    Corrected by inverting.
  • 1100 - The food contact surface of the floor mixer bowl is in poor repair and no longer considered easily cleanable.
    Discard and replace the bowl.
  • 1570 - Repeat The walk-in cooler and pizza make table door gaskets are damaged and heavily stained.
    Replace the door gaskets.
  • 1400 - Repeat The pizza make table waste collection compartment is not properly sloped to eliminate pooling water (catch bucket in place).
    Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
  • 1510 - Repeat Food thermometer not available.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 2920 - Repeat The self-closing arm of the toilet room door is broken and the door was propped open.
    Replace the broken self-closing device.
  • 3170 - Repeat Several holes noted in area of dough screens and back area handsink.
    Caulk/spackle all holes in the wall in a manner that will leave the surface smooth and easily cleanable.
  • 3170 - Repeat Floor tiles cracked/damaged in are of three-compartment sink.
    Replace damaged floor tiles.
  • 3170 - Repeat Several ceiling tiles damaged due to water leaks and/or tiles are ripped.
    Replace the damaged ceiling tiles.
  • 3170 - Repeat One base tile molding in poor repair inside walk-in refrigerator.
    Secure the base tile molding to the floor-wall juncture.
  • 3170 - Repeat Toilet room door is damaged (observed hole punched in door).
    Replace the door.
  • 0260 - Critical Moldy cheese observed inside walk-in cooler. Manager states awaiting to send back.
    Physically seperate this merchandise since to be returned to vendor).
  • 1530 - Color chart missing from the quaternary ammonia test kit.
    Provide the proper color chart for the quaternary ammonia test strips.
  • 1770 B - The can opener blade is not clean.
    Clean and sanitize the blade.
  • 1770 B - The splatter area of the mixer has heavy build-up.
    Thoroughly clean the splatter area.
  • 3180 - The walls behind the following equipment are not clean:1. floor mixer2. left of back door3. behind pizza make table
    Clean the walls.
  • 3180 - Repeat The floor below the front handsink (inside cabinet) is not clean.
    Clean the floor.
Comments:
Many repeat violations observed regarding physical facilities and maintenance. These issues must be addressed or 2005 permit may not be issued.

May 14, 2004 (Routine)



Violations:
  • 0820 - Critical Repeat Assorted deli meats (ham, turkey, roast beef) holding on top of make table are 49*-52*.
    Discard the deli meats. Store meats inside the make table refrigerator.
  • 3260 - Repeat Employee belongings improperly stored on cased food.
    Hang belongings on provided hooks (seperate from food, equipment, utensils, and linens).
  • 3080 - Lightbulb burned out inside make table refrigerator.
    Replace burned out lightbulb.
  • 0060 - Critical Repeat Lack of Certified Food Manager.
    At least one full-time employee must register with our office upon successful completion of an approved food safety/sanitation course. This person is responsible for properly training all employees.
  • 2000 - Repeat Aluminum foil pans and lids on shelf were observed stored with the food-contact surface facing upward.
    Store pans covered or inverted to prevent contamination while in storage.
  • 2830 - Elevated floor and wall juncture where mixer located is not sealed.
    Seal floor and wall juncture since the wall can not be cleaned and the wall is exposed to food seepage and spillage.
  • 1570 - Repeat The door gaskets of the make table cooler and the walk-in cooler are damaged.
    Replace the door gaskets in accordance with the manufacturer's specifications.
  • 1320 - The thermometer hanging in the display cooler is not easily readable.
    Relocate the thermometer from the back of the unit to the front of the unit near the door where the temperature may be readily observed.
  • 1400 - Repeat The make table refrigerator waste collection compartment is not properly sloped to eliminate pooling water (evident by observing the catch bucket collecting water).
    Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
  • 1510 - The person in charge could not locate the food thermometer.
    Obtain at least one food thermometer so employees can properly monitor the temperature of food items in the establishment.
  • 2920 - Repeat Toilet room door self-closing arm is in poor repair.
    Repair/replace the self-closing arm of the toilet room door.
  • 0480 - Unlabeled food containers (squirt/squeeze bottles).
    Label working containers with the common name of its contents.
  • 3330 - Critical Repeat Two chemical spray bottles are not properly labeled.
    Properly label the spray bottles.
  • 3180 - Repeat The floor(s) under the following equipment are noted in need of cleaning:1. make table2. inside walk-in cooler3. sheet pan shelf to left of three-compartment sink4. front handsink
    Clean the floors as often as necessary.
  • 3180 - Repeat The wall is not clean in the following areas:1. below three-compartment sink2. below front handsink (under handsink)3. wall to left of dough prep table
    Clean the walls as often as necessary.
  • 1530 - Quaternary ammonia test strips could not be located.
    Obtain quaternary test strips so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 3350 - Critical Unnecessary poisonous or toxic materials found in the food establishmen--gasoline stored directly next to water heater..
    Removed from store.
  • 1800 - Repeat The following equipment are noted in need of cleaning due to accumulations of grime, dust, and debris:1. plastic coated wire shelves above make table2. REPEAT VIOLATION: pizza hood system3. top of pizza oven4. oven control ledges and back side of oven5. REPEAT VIOLATION: interior surfaces and ledges of pizza make table cooler6. shelf above make table and rubber lining7. wall mounted shelves to left of three-compartment sink8. cabintry to left of front prep table9. prep table shelves
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the can opener blade and blue bucket storing pizza screens and paddle.
    Clean and sanitize these surfaces.
  • 2890 - Repeat Light bulb in walk-in cooler not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 1550 - The following sinks are not properly sealed to adjoining wall due to deteriorating caulk:1. kitchen handsink2. front prep handsink 3. three-compartment sink
    Seal the units to adjoining walls since they are exposed to spillage or seepage.
  • 3170 - Repeat One base tile molding in poor repair in walk-in cooler.
    Repair/replace the tile.
  • 3170 - Repeat Holes observed in wall in area of kitchen handsink and dough screens.
    Caulk/spackle the holes.
  • 3170 - Several ceiling tiles damaged in areas of kitchen; one in restroom.
    Replace the damaged ceiling tiles.
  • 3170 - Repeat Floor tiles cracked/poor repair in area of three-compartment sink.
    Replace damaged floor tiles.

February 12, 2004 (Routine)



Violations:
  • 0820 - Critical Portioned shaved steak (cooked) on make table cold holding at improper temperatures (51*).
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1460 - Repeat Lack of proper stoppers for the three-compartment sink.
    Provide stoppers/drain plugs for each compartment of the sink.
  • 3260 - One jacket improperly stored on rack with packaged food.
    Corrected by moving to designated rack.
  • 1800 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1. mixer2. bottom interior of make table and ledges3. pan inside make table storing food---corrected by removal and replacement4. pizza oven hood
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3220 - Repeat Mop not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 0220 - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Corrected
  • 0060 - Critical Repeat Lack of Certified Food Manager.
    At least one employee to enroll in approved food safety/sanitation course and register with our department upon successful completion of course.
  • 2000 - Repeat Single service items observed unprotected from contamination.
    Corrected
  • 2890 - Repeat One light bulb in walk-in cooler not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 1400 - The pizza make table cooler waste collection compartment is not properly sloped to eliminate pooling water.
    Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain. Catch bucket is currently used to catch condensate.
  • 2920 - Toilet room door is not provided with a self-closing door
    Replace the broken self-closing arm so that the restroom door closes by itself.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: 1. can opener blade stored inside display cooler--corrected by removal to sink2. splash area of mixer
    Clean and sanitize these surfaces for food contact.
  • 1570 - Repeat The door gaskets of the make table and walk-in cooler are damaged.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 3170 - One base tile molding in the walk-in cooler has come off of the wall.
    Repair the base tile.
  • 3170 - Repeat Many floor tiles cracked in back areas.
    Replace cracked and broken tiles.
  • 3170 - Repeat Holes observed in walls in several areas of facility.
    Caulk/spackle all holes in walls.
  • 3380 - Critical The quaternary ammonia sanitizer solution is too high.
    Keep quaternary ammonia sanitizer solution at 200 ppm. Use test strips to measure concentration.
  • 3180 - The wall behind the pizza make table was not clean due to food splash.
    Clean the wall.
  • 3180 - Repeat The floor in the following areas are noted in need of cleaning:1. under make table2. under back prep table3. under front prep table4. under pan rack to left of three-compartment sink5. around water heater
    Clean the floors as frequent as needed.
Comments:
Address all repeat violations. Provide proof of registration for Certified Food Manager class (letter to be sent).

November 21, 2003 (Routine)



Violations:
  • 0820 - Critical Repeat Ham and salami cold holding at improper temperatures on upper portion of make table.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. Operator has until March 31, 2007 to provide adequate refrigeration equipment to hold food at 41 degrees or below (even the upper portion of the unit must hold at 41 or below).
  • 1460 - Lack of proper drain plugs for the three-compartment sink.
    Provide proper drain plugs for the sink to properly wash, rinse, and sanitize food equipment and utensils.
  • 1800 - The nonfood contact surface of the following equipement had accumulations of grime and debris:1. pizza oven hood (also exterior is dusty)2. top of pizza oven3. make table door gaskets (stained)4. undercounter of pizza prep (red cabinetry)5. blue storage rack
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3220 - Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3080 - One light bulb burned out in walk-in cooler.
    Corrected
  • 2830 - One base tile in walk-in cooler has come off wall.
    Install base tile to wall.
  • 2890 - Repeat One light bulb in walk-in cooler is not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces:can opener blade
    Clean and sanitize these surfaces for food contact.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. utensil container at three-compartment sink2. bucket storing pizza paddle (removed for cleaning during evaluation)3. two shelves in display cooler
    Maintain nonfood-contact surfaces of equipment clean.
  • 1570 - The can opener blade is rusted and dull.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 1570 - Repeat Two door gaskets of the make table are damaged.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 3200 - Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 3330 - Critical One chemical spray bottle was not properly labeled.
    Corrected by labeling.
  • 3180 - Floor below front handsink not clean.
    Clean this area as often as necessary.
  • 3180 - Walls in area of pizza make table and behind pizza hood are not clean.
    Clean the walls.
  • 1730 - The ambient air thermometer inside make table is not in good repair and/ or not accurate in the range of use.
    Corrected by placement of new thermometer inside unit.
  • 1730 - Repeat Hollow-handled whisk stored in utensil container.
    Replace missing endcap or discard whisk since handle interior can not be cleaned.
  • 3170 - Repeat Several holes in wall.
    Caulk all holes in wall.
  • 3170 - Repeat Floor tiles in area of three-compartment sink are in poor repair.
    Replace cracked/damaged floor tile.
  • 0060 - Critical Lack of Certified Food Manager.
    Manager was scheduled for Sept, course at TNCC but class canceled due to hurricane. Advised to register for an approved course.

August 13, 2003 (Follow-up)



Violations:
  • 0820 - Critical Repeat Ham and sausage on upper portion of make table are cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below--Try storing the food in small portions and using deep pans.
  • 1800 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1. underside of equipment shelf (attached to wall to left of three-compartment sink)2. top of pizza oven dusty
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1570 - Repeat The left and right door gaskets of the make table cooler are damaged.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 0550 - Plastic cup stored in container of oil on back prep table shelf.
    Discard the cup and store handled ladle in oil or transfer oil into a squeeze bottle.
  • 3360 - Critical "Raid" stored on shelf with general cleaners and not used in accordance to manufacturer's instructions and not applied by a Certified Pest Control Operator.
    Corrected. Do not store insecticides with general cleaners.
  • 3170 - Repeat Floor tiles, especially in area of three compartment sink, are not maintained in good repair and several holes in wall at dough prep area.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Many observations from last evaluation have been addressed and corrected. Great improvement. Store is clean. Store manager is enrolled in TNCC sanitation course (observed payment receipt). Upon successful completion of course, bring ServSafe certificate to our office on LaSalle (next to YMCA) with $10 to register with the city.

July 29, 2003 (Routine)



Violations:
  • 0820 - Critical Repeat Assorted deli meats (turkey, ham, roastbeef) cold holding at improper temperatures.
    Roast beef discarded (fly on thermometer inside meat). Methods of cold holding meats need to improve since problem has been noted on past evaluations. Discard turkey and ham and keep in lower part of make table when peak times have surpassed.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed canadian bacon and turkey in the refrigeration unit was not properly dated for disposition after opening.
    Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 0070 - Repeat Lack of Hampton Certified Food Manager.
    At least one full-time employee must register with our office after successfully completing an approvied food safety and sanitation course. A SECOND letter to notify this requirement has not been fulfilled shall be sent--this a requirement of the Hampton City food code.
  • 0550 - Souffle cup used to dispense garlic powder is stored improperly in contents.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 2000 - Clean foil pans and lids were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 3270 - Critical Several flies observed in prep area of establishment.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 2830 - Floor wall juncture located to left of the back door is not coved and closed to no larger than 1/32 inch space (missing).
    Cove floor wall juncture to no larger than a 1/32 inch space.
  • 2720 - Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
  • 1570 - Repeat The door gasket of the make table (right door) is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications. Recommend replacing all door gaskets of the unit since moldy and stained.
  • 3170 - Repeat Several floor tiles in poor repair throughout establishment.
    Replace damaged floor tiles.
  • 3170 - Repeat Back door knob in poor repair thus allowing insects to enter.
    Replace/repair door knob.
  • 3170 - Repeat Holes in wall throughout establishment.
    Caulk/spackle holes in wall.
  • 3170 - Repeat Wall damaged behind dough prep table.
    Repair and paint damaged wall.
  • 3180 - Floor under shelving and equipment had debris accumulation.
    Clean and maintain floor.
  • 1530 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain quaternary ammonia test strips so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1800 - Repeat The nonfood contact surfaces of the following equipment had accumulations of grime and debris:1. top of the pizza oven 2. bottom interior of pizza oven3. the make table door gaskets
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2260 - Critical Observed a hose attached to the mop faucet fixture.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Corrected
Comments:
Many of the observations noted today are repeat items from over one year ago that have still not been addressed or corrected.

May 05, 2003 (Routine)



Violations:
  • 0820 - Critical Repeat Ham, salami, roast beef on upper portion of make table are cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1800 - The nonfood contact surface of the following had accumulations of grime and debris:1. make table door gaskets2. oscillating floor fan3. top of pizza oven.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1730 - Whisk handle was observed in a state of repair and condition preventing effective maintenance and easy cleaning due to missing endcap.
    Discard and replace whisk.
  • 3080 - Less than 10 foot candles of light was noted in the walk-in cooler.
    Replace the burned out lightbulb.
  • 3080 - Less than 20 foot candles of light was noted above the prep table in the back.
    Replace the burned out lightbulb.
  • 0070 - Repeat Lack of Hampton Certified Food Manager.
    At least one full time employee must be registered with our department upon successful completion of an approved food safety and sanitation course.
  • 0550 - Scoop handle improperly stored in flour.
    Corrected.
  • 0550 - Pizza slicer improperly stored in standing water.
    Store pizza slicer on clean surface or in water that is maintained at 140 degrees or greater.
  • 2890 - One light bulb in the walk-in cooler is not shielded, coated, or otherwise shatter-resistent.
    Shield the light bulb.
  • 1570 - The right door gasket of the pizza make table cooler is split/damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 2350 ii - Plumbing connections under the three-compartment sink are leaking and sprayer hose is in poor repair.
    Operator states parts have just been ordered and faucet system is being replaced.
  • 3050 - No waste receptacle provided at handsink next to the three-compartment sink.
    Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
  • 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: can opener blade.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: shelves to the left of the three-compartment sink.
    Clean and sanitize these surfaces for food contact.
  • 3170 - Repeat Floor tiles at back door and three-compartment sink area are in poor repair.
    Replace the floor tiles.
  • 3170 - Repeat Wall behind back prep table is in poor repair due to water (?) damage.
    Repair the wall.
  • 3170 - Repeat Several holes in wall in back prep area.
    Caulk the holes.
  • 3170 - Back door knob is in poor repair.
    Replace or repair the door knob.
  • 1530 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

Do you have any questions you'd like to ask about Chanello's Pizza #26? Post them here so others can see them and respond.

×
Chanello's Pizza #26 respresentatives - respond and add information
money

You can win $500 if you submit a qualified review to our sweepstakes!

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend Chanello's Pizza #26 to others? (optional)
  
Add photo of Chanello's Pizza #26 (optional)
Add more info about the restaurant»

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Sign in with Twitter
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Sweepstakes

Special limited-time promotion! Submit your review for a chance to win $500 in our sweepstakes!



Your email address (you will not be contacted unless you win, we do not sell your email address or send any spam):


Nearby restaurants:


Back to the top

Create your own business profile on city-data.com. It's completely free!

Jump to a detailed profile or search site with Google Custom Search
Business Search - 14 Million verified businesses
Search for: near: 

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.

Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site.  Use at your own risk.
Some parts © 2014 Advameg, Inc.